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It's pepper season. Many housewives close for the winter different varieties lecho and other various winter canned salads with bell pepper. Today I propose to make delicious bell peppers marinated in slices fast food.
In addition to the fact that this preparation is good in itself as a cold pickled appetizer, 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 ?!
Ingredients:
- 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.
How to cook pickled peppers for the winter
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 boils, you need to think about.
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.
I really love this recipe, it takes a minimum of effort, and the result is very tasty. Such bell peppers marinated without sterilization are ideal for a snack, for potatoes. 🙂 Try and make such a blank - you will not regret it. Bon Appetit.
Peel the garlic and cut into thin petals. Wash carrots, peel, grate for Korean carrots or cut into thin strips. Wash bell pepper, remove seeds and membranes, cut into strips. Peel the onion, wash and cut into half rings.
Combine bell pepper, carrot, onion and garlic. Mix everything well.
Prepare the marinade: pour water, vegetable oil into a saucepan, add sugar, salt, peppercorns and bay leaves. Bring to a boil and simmer for 1-2 minutes over medium heat. Pour in the vinegar and remove from heat.
Pour hot marinade over vegetables. Close the jar with a nylon or screw cap and leave to cool completely at room temperature, then put in the refrigerator.
In a day, fragrant and very tasty bell pepper marinated with onions and carrots will be ready. It should be stored in the refrigerator for no more than two weeks. This recipe is not intended for harvesting for the winter! The appetizer turns out to be the most delicious, and it is prepared very quickly!
A couple of years ago I tried pickled bell peppers. It was preparation for the winter. Surprisingly, I've never tried it before. Bell pepper as a standalone dish. I ate it in the form of peppers stuffed and frozen for the winter, in the form of lecho, in winter salads with butter and tomato.
But I haven’t tried peppers marinated without oil separately. Somehow it never even occurred to me that you can pickle it separately. And absolutely in vain! Because sweet pickled peppers for the winter are very tasty dish. It is served in addition to any dish, pickling will decorate and diversify any table: festive or everyday.
Now I often bake savory pies in the winter, using pickled pepper strips for the filling. Delicious pie based shortcrust pastry stuffed with cheese and pickled peppers.
Also, sweet pickled peppers will be an excellent filling for cheese and cottage cheese casseroles or omelets. Thus, the options for using sweet canned pepper great amount.
So, the matter remains small - to make a few jars of delicious preparations for the winter. It is convenient to pickle sweet peppers in liter or half-liter jars.
Pickled bell peppers for the winter: a simple recipe without sterilization
I am happy to share with you classic recipe preparations of sweet pepper for the winter. The amount of ingredients is calculated for 2 jars of 0.5 liters. If you lay slices of multi-colored pepper, it will turn out very appetizing and beautiful.
Ingredients:
- sweet pepper - 750 g;
- salt - 30 g;
- sugar - 30 g;
- black peppercorns - 10 pcs.;
- bay leaf - 2 pcs.;
- cloves - 4 pcs.;
- vinegar 9% - 30 ml;
- onion - 50 g;
- mustard seeds - 2 tsp;
- water - 500 ml.
How to pickle bell peppers for the winter - step by step recipe with photo:
To prepare the blank, you will need sweet peppers of green, red, yellow and orange color. I will make a marinade from water, salt, sugar, onion cloves, cloves, black peppercorns, parsley, mustard seeds and vinegar.
I carefully wash the pepper, remove the stalk, seeds and partitions inside. I cut the pepper into strips (width is about 1-1.5 cm).
I sterilize jars and lids for blanks in advance. This can be done by anyone convenient way.
Sliced strips of sweet pepper tightly stacked in a jar in an upright position.
Separately, I boil water (this is not the water that is designed for marinade). I pour sweet peppers in a jar with boiling water, leave to stand for 7 minutes.
I pour out the water using a special nozzle on the jar. And once again I pour boiling water. I leave it again for 7 minutes.
I also drain this water. Pour mustard seeds into jars.
I'm making a marinade. I pour 0.5 liters of water into the ladle, add the onion, cut into rings or slices. I throw spices, mix.
I put the ladle on the fire, I wait until the marinade boils. I pour in the vinegar, stir and turn it off.
I pour the boiling marinade into jars of pepper to the brim (I do not put the bay leaf from the marinade).
On top, you can put pieces of onion from the marinade, if they fit. I cover with lids and immediately roll up.
Sweet pickled peppers for the winter with onions and mustard seeds will be ready in a month.
I cool the jars and put them away for storage in a dark, cool place.
Pickled bell peppers with butter - a recipe for the winter
Greek cuisine is considered one of the healthiest in the world. And all because the methods of cooking in it are chosen so as to maximize the benefits of the products.
Even the preservation of vegetables is thought out in this regard. So, among the Greeks, a recipe for harvesting sweet peppers baked on the grill is popular.
It is placed in oil, add more basil and garlic. Roll up in banks for the winter. It turns out incredibly tasty and healthy! Here is a very simple recipe.
What do you need for 2 liter jars:
- sweet pepper - 2 kg;
- garlic - 2 small heads;
- hot peppers in pods - a couple of pieces;
- basil - 1 bunch more;
- vinegar 6% - 1/3 cup;
- vegetable oil (olive or sunflower) - 1 cup;
- salt or sea salt - 1 tbsp. a spoon.
How to cook pickled bell peppers for the winter with butter slices:
Wash peppers, do not peel. Dry, brush generously with oil and bake on the grill or just in the oven on a baking sheet.
Remove the grill with pepper, let cool, peel off the wrinkled skin and scrape out the seeds.
Chop the garlic very finely, and the basil - larger, wash before that.
Banks should be sterilized: put in water and boil for 7 minutes. Boil the lids too - the same amount of time.
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Distribute the roasted peppers, basil greens and garlic among the jars. Tamp down in dense layers.
Pour oil and vinegar into one saucepan, add salt, heat slowly until bubbles appear. Pour marinade into jars and roll up.
Keep upside down and wrapped for 12 hours. Then store the grilled pepper in oil in a cool place.
Pickled bell peppers for the winter without stuffing oil
lovers bell pepper- there are a lot of useful and tasty vegetables, but not all of them know that this product with its taste and aroma can please them not only fresh in season or stewed with other vegetables.
Bulgarian pepper can also be salted for the winter. And we will offer you a simple recipe for pickled bell peppers for the whole winter for stuffing right now.
On a note! Pickling bell peppers for the winter according to our recipe does not take much time and does not take strength. The dish turns out crispy, incredibly fragrant, salty-sweet taste.
Products:
- Bulgarian pepper with thick skin, sweet (in terms of quantity, take one three-liter jar, this is about 6 pieces).
- liter of distilled or boiled water.
- salt to taste - 1-2 teaspoons.
How to pickle bell pepper for the winter whole so that it is crispy:
Sterilize the jar prepared for salting. Better to do it over the ferry. Enough to sterilize one jar 10-15 minutes.
Boil the water and drop the seaming lid in there for 2 minutes. You can use cans screw or seaming. Regardless of which jars and lids you use, be sure to pre-sterilize.
Take sweet pepper. It is better if it is multi-colored, so in a jar the dish looks more appetizing, fabulous, beautiful.
Wash the vegetables and peel them, cutting the stem from all the insides, including the partitions. After cleaning, wash the product well again, both outside and inside.
On a note! Salting peppers should remain intact after peeling; you do not need to cut them into halves or several parts. Cut out only the stalk and remove the seeds and partitions through the existing hole.
Place peeled whole peppers in a sterilized jar, tamping them as close (tight) to each other as possible. If they lose their shape a little at the same time, it's not scary.
Salt to your taste. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.
Fill with cold distilled or boiled water, roll up or tightly close with a screw cap. Shake the container several times. Leave in the room for two or three days, but no more than three.
A jar of pickled bell peppers during this period should be turned over several times, shaken, but not opened. It is recommended to open only when necessary before serving.
On a note! Boil and pour vegetables hot water do not, in this case, pickled peppers will lose their consistency and will not be crispy.
When ready, to stop the fermentation process, remove the pickled bell pepper after three days in the refrigerator. You can already eat the product after 3 days of salting, you just need to cool the pepper a little before serving in the refrigerator.
If you pickle bell peppers for the winter, then you should store the jars only in the refrigerator for no more than 1 year. Open store about 36 hours in a cold place and 10 hours in a room.
Video: Pickled bell peppers with honey
I continue to acquaint you with recipes for quick cooking of your favorite vegetables. Today it is pickled bell pepper. And really, well, why wait for winter to feast on delicious snack? At a picnic, as an addition to a barbecue, it will be very appropriate. Yes, and so, to the potatoes, it will not hurt.
Along with quick, cabbage, lightly salted cucumbers and other joys of summer, our hero will deserve a place of honor.
Spicy pepper, pickled per day, for hastily, with the aroma of garlic, differs from that prepared for the winter in that it turns out not too soft, with a slight crunch.
Instant Pickled Peppers - A Classic Recipe
The classic and most common option for pickling a vegetable.
You will need:
- Pepper, sweet, Bulgarian - 2 kg. not cleaned.
- Sunflower oil - 100 ml.
- Salt - 100 gr.
- Hot pepper - optional - 1 pc.
- Sugar - one and a half tbsp. spoons.
- Water - 1 liter.
- Vinegar 9% - 100 ml.
Cooking:
- Peel the pepper from the stalks, seeds and other unnecessary things, cut into several pieces, but not finely (depending on the size of the vegetables).
- Let's prepare the marinade: you need to boil water, add sugar, sunflower oil, vinegar and salt. Think of adding hot peppers, put immediately in the marinade.
- Then put half of the prepared pepper in the marinade and let the marinade boil. Boil for a couple of minutes (no longer than five).
- Remove the pepper and put it in a container convenient for pickling, for example, in a jar.
- Boil the remaining half of the pepper in the same marinade and put the first half in a bowl for harvesting.
- Pour over the marinade, let cool and put in a cool place, preferably in the refrigerator.
- Pepper marinates quickly, after about a day you can start trying, and after two it will be completely ready.
By the way, pickled peppers prepared for quick consumption can be perfectly rolled up and sent for winter storage.
This recipe does not contain garlic and various herbs, but no one will stop them from putting them there. It will not spoil the taste, but it will add piquancy. If desired, you can do without sugar, only salt and vinegar, if desired.
Bell peppers pickled in halves - a quick recipe
Check out another pickling recipe that is less hassle, without pre-boiling the peppers. It can be preserved whole or in halves.
Take:
- Pepper, sweet - 300 gr. purified.
- Water - half a liter.
- Sugar - one and a half tbsp. spoons.
- Onion - 1 pc.
- Hot pepper - a third of a small pepper.
- Salt - 1 tbsp. a spoon.
- Vinegar, essence - 1 teaspoon.
- Greens, dill, parsley - a small bunch.
- Bay leaf - 2 pcs.
- Garlic - 5 cloves.
- Sunflower oil - 1.5 tbsp. spoons.
- Carnation - 3 pcs.
We marinate:
- Cut each pepper into halves, large into 4 parts, it will marinate faster. Prepare the rest of the ingredients: chop the dill and parsley, onion- in large rings, it is desirable to cut the hot pepper smaller.
- Put in a bowl, pan, mix and start preparing the marinade.
- The marinade is made, as with any blanks: put salt and sugar, spices into the water and pour in the vegetable oil. When the marinade boils, pour over the peppers and add the vinegar. In the recipe, I gave a teaspoon, but if you like it spicy, then pour in more. Taste and adjust the amount of vinegar as desired.
- There is only a little left - to cover the peppers with something and put oppression on top. Wait a day, and you can start tasting.
- I want to draw your attention to the onion - it turns out to be surprisingly tasty, put it by all means, you can even more than in the recipe, but do not get carried away too much.
I learned the second recipe for pickling instant peppers quite recently, and I didn’t have time to do it myself. But my daughter tried it, and last weekend she treated her friends at the dacha. Pepper was a resounding success, no less made in Korean. The tips in the cooking description about vinegar and onions are from my daughter, proven.
Friends, do you know new recipes, please share, I'm ready to try! Be healthy and joyful, and don't forget my blog.
pickled peppers - favourite dish many housewives, which can be prepared immediately before the meal, using quick recipe, or prepare for the winter in jars. The secret of the popularity of this dish lies not only in taste, but also in useful properties vegetables. It contains a record amount of vitamin C. Even more than blackcurrant or lemon! In addition, sweet and hot peppers have a bright saturated color, so they can be used to decorate almost any salad or meat dish.
Pickle peppers with vinegar and vegetable oil. They also use dry spices, fresh herbs, garlic, mustard, honey, etc. To get a ready-made salad right away, cabbage, tomatoes, cucumbers, onions, carrots and many other vegetables are added to the peppers. For winter preparations, jars are filled with hot or cold marinade. The pepper itself can be used whole, cut into cubes or strips.
Pickled peppers are used as an ingredient in soups and salads. Also, if you marinate it whole, you can later fill the vegetables with any filling, for example minced meat. The dish is stored in a cool place in rolled jars or in the refrigerator in an ordinary leaky container. Depending on the recipe and storage method, the pepper retains its taste qualities from a few weeks to several years.
The easiest of all possible ways pickling peppers for the winter. This recipe can be considered basic and supplement it with any ingredients. It can be various vegetables or just fragrant spices, as well as berry leaves, horseradish, dill umbrellas, etc.
Ingredients:
- 4 kg of bell pepper;
- 1 glass of table vinegar;
- 2 cups of sugar;
- 3 liters of water;
- Salt.
Cooking method:
- Rinse the peppers, remove the stalks and boil for 7 minutes.
- Cut each pepper into quarters.
- Bring the indicated amount of water to a boil, dissolve sugar and a little salt in it.
- Tamp the pepper into hot jars, pour hot marinade over it and roll up the jars with lids.
- Wrap the jars in a towel and let them cool completely.
Interesting from the network
Technically, hot peppers are pickled quite simply, however, you should know a few secrets of this process. It is very important to boil the fruits until they become soft, but do not fall apart. To do this, it is best to pour boiling water over the pepper several times than to boil it over a fire. It is also important when putting in a jar not to damage the fruits, and take grape vinegar, not table vinegar.
Ingredients:
- 350 g hot pepper;
- 100 ml grape vinegar;
- 500 ml of water;
- 1 head of garlic;
- 3 sprigs of cilantro;
- 1 sprig of mint;
- 3 sprigs of dill;
- 3 bay leaves;
- 2 tsp coriander peas;
- 1 tsp black peppercorns;
- 2 peas of allspice;
- 3 tsp Sahara;
- 2 tsp salt.
Cooking method:
- Separate the leaves of greens (cilantro, dill, mint) from the stems.
- Rinse the peppers, each pierce through near the leg.
- Transfer the pepper to a saucepan, pour boiling water into it and close the lid.
- After 5 minutes, drain the water and add a new portion of boiling water.
- Repeat the procedure 3-4 more times.
- Boil half a liter of water, throw peppercorns and coriander into boiling water.
- Add bay leaves, salt, sugar and unpeeled garlic cloves.
- Put the leaves of greenery there and boil everything again.
- Pour in the vinegar, stir, boil for another 3 minutes, then remove the saucepan from the heat.
- Let the marinade rest for 15 minutes.
- Remove the garlic and green leaves from the saucepan, put them on the bottom of the sterilized jar.
- Put hot peppers in a jar and pour marinade over everything, roll up the lids.
Hot pepper is included in many dishes, sauces and seasonings. If you have lovers of spicy snacks in your family, then stocking up on such preparations for the winter is a must. The pepper according to this recipe will not be too bitter, a little sour and crunchy. The amount of pepper will have to be determined independently in the process of laying in a jar. It is better to take it with a margin just in case.
Ingredients:
- Capsicum (per liter jar);
- 1 st. l. salt;
- 1 tsp Sahara;
- 4 cloves of garlic;
- 5 black peppercorns;
- 2 tbsp. l. vinegar;
- 4 peas of allspice;
- 1 pinch of grain mustard.
Cooking method:
- Rinse the jar thoroughly with hot water, put mustard, allspice and black pepper on the bottom.
- Garlic peel from the top husk and also place in a jar.
- Tamp it right there capsicum and pour boiling water.
- Let the jar stand for 20 minutes, then pour out the water from it, leaving about 250 ml for the marinade.
- Add vinegar and roll up jars.
The recipe is for about 7 half-liter jars of delicious sweet pickled peppers. The addition of honey gives the dish an amazing "summer" flavor. It is better to add pepper in a saucepan with marinade in parts, making sure that the liquid completely covers the vegetables. If desired, garlic cloves can be pickled whole.
Ingredients:
- 6 kg of bell pepper;
- 2 cups of honey;
- 8 art. l. salt;
- 8 art. l. vegetable oil;
- 30 black peppercorns;
- 14 bay leaves;
- 1 glass of vinegar;
- 1.5 liters of water;
- 1 head of garlic.
Cooking method:
- Peel and cut the pepper into quarters, garlic into slices.
- Pour water into a saucepan, add honey, vinegar, vegetable oil.
- Pour salt, bay leaves and peppercorns there.
- Bring the liquid to a boil and put pepper in it, cook for 7 minutes.
- Alternating pepper and garlic plates, fill the jars up to the shoulders.
- Pour marinade over peppers (still boiling) and roll up with sterilized lids.
- Cool the jars at room temperature, wrapping them in a warm blanket.
Pickled garlic perfectly complements almost any vegetable preservation. When pouring peppers with marinade, it is recommended to scroll the jar a little so that the liquid is evenly distributed over the entire surface. The marinade can be layered. This is due to vegetable oil. Nes should be worried about that.
Ingredients:
- 5 kg of pepper;
- 2 glasses of vegetable oil;
- 1 glass of vinegar;
- 1 glass of water;
- 3 art. l. salt;
- 1 cup of sugar;
- 3 heads of garlic;
- 4 peas of allspice;
- 5 black peppercorns.
Cooking method:
- Peel the bell pepper and cut into lengthwise slices.
- Boil the pepper for 3-4 minutes in plain water.
- In another saucepan, mix a glass of water, salt, sugar, vegetable oil and vinegar.
- Boil the marinade and put the peeled garlic cloves in it.
- Put garlic from the marinade at the bottom of the jars, add peppercorns.
- Pack the bell peppers into jars, pour over the marinade.
- Roll up jars, wrap in a blanket and cool at room temperature.
A delicious pickled salad can be prepared in just a few minutes, but it will take about 3 days for it to be fully ready. Onions are best taken red, but if necessary, you can replace it with ordinary onions. No need to roll up jars!
Ingredients:
- 500 g of bell pepper;
- 2 kg of white cabbage;
- 500 g red onion;
- 500 g carrots;
- 100 g of sugar;
- 60 g of salt;
- 150 ml of vinegar;
- 200 ml vegetable oil.
Cooking method:
- Chop the cabbage, sprinkle with one teaspoon of salt and mash well with your hands.
- Cut the onion into half rings, pepper and carrots into strips.
- Put all vegetables in one deep bowl, add sugar, remaining salt, vegetable oil and vinegar.
- Mix everything thoroughly and put into jars.
- Close jars with lids and store in the refrigerator.
Sometimes you want to add pickled peppers to a dish right here and now, without waiting until they are marinated enough. In this case, this recipe will come to the rescue, which allows you to get a delicious pepper in just half an hour. If after that you also want to make blanks for the winter, just put everything in jars and pour the rest of the marinade over.
Ingredients:
- 1.5 kg of bell pepper;
- ½ cup vegetable oil;
- 3 art. l. vinegar essence;
- 2 tbsp. l. salt;
- ½ cup sugar;
- 1 liter of water;
- Garlic;
- Dried greens.
Cooking method:
- Boil water in a saucepan, add salt and sugar to it.
- Add vinegar, stir and bring the marinade to a boil again.
- Peel the peppers from the stalks and seeds, cut into slices.
- Boil the peppers in the marinade for 15 minutes each batch (if it doesn't fit right away).
- Put the pepper in a deep bowl, add the garlic passed through the press and dried herbs (you can also fresh).
- Mix everything thoroughly and serve.
Now you know how to cook pickled peppers according to the recipe with a photo. Bon Appetit!
Pickled peppers are bright and very healthy dish, which will become a favorite delicacy for the whole family in the cold season. It will help to diversify the usual diet and make up for the lack of vitamins in the body. Before you cook pickled peppers, you need to read a few practical advice from experienced chefs to cope with any wishes of the household:
- It is better to use pepper for pickling different colors, then the dish will turn out brighter;
- Peppers in a jar can lie in such a way that between them there will be a space not filled with marinade. Care must be taken to ensure that this does not happen, otherwise the bank may explode;
- For pickling hot peppers, it is best to use plain red fruits without any impurities. Green veins indicate that. that the pepper is not yet ripe and is not suitable for winter harvesting;
- If the marinade recipe contains fresh herbs, you need to take only leaves without stems;
- Capsicum before pickling, you need to pierce through near the stalk. This will release excess air;
- When pouring pepper with marinade, try to make sure that all the spices from the saucepan fall into the jar;
- Hot peppers can be cooked without sterilization because they have enough bitterness and acidity to preserve.
