Pickled sweet peppers for the winter. Pickled bell peppers

pickled peppers fast food- This is a very tasty snack, which is prepared on hastily. It turns out very fragrant, moderately spicy and juicy. In addition to the pepper itself, this appetizer also contains a fragrant marinade, partly consisting of the juice of the peppers themselves, and it is so delicious to soak it with bread!

Marinated bell pepper perfect as an accompaniment to rice, potatoes or any other side dish. And you can also make sandwiches with it - strips of such pepper with black bread, basil and cheese - it's very tasty. Or serve with!

Peppers pickled with instant garlic are prepared easily and not very long, but the appetizer must be given brew for 5 hours after cooking (but also immediately delicious!). And if you leave it overnight in the refrigerator, then the next day you won’t come off it at all. So while the season of fresh vegetables is not over, let's not waste time and prepare such a delicious meal!

Ingredients:

• Bulgarian pepper - 5 pcs. major
• Garlic - 2-4 cloves
• Salt - to taste
• Ground pepper mixture - pinch
• Wine vinegar - 1 tbsp.
• Fresh greens - several branches
• Vegetable oil - 2 tbsp.

You can also quickly cook with pepper, marinate, and if you spend a little more time, then there will still be delicious rose petals on your table.

Marinating instant peppers: the easiest and most delicious recipe

So, I washed the large, multi-colored, fleshy pepper, pierced each peppercorn with a knife. Placed on a baking sheet lined with foil. I put it in the oven and baked it at 190 degrees for 15 minutes. Then I turned each peppercorn on the other side, and left it for another 15 minutes in the oven.

When the pepper was baked, I put it straight hot in a bag and tied it up. Which is what I did after that time.

Left for 15 minutes - this manipulation is needed so that the pepper is then easily peeled.

Convenient and fast:

She cut the pepper into strips. Juice, by the way, which stood out from the pepper, was not poured out, but collected in the bowl in which it would be marinated.

After the pepper, I chopped finely peeled garlic. Adjust the amount to your liking - two medium cloves were enough for me.

Then I chopped the greens. Peppered, salted.

I poured in vegetable oil and wine vinegar (you can replace it with apple cider vinegar).

Mixed, covered the bowl and sent to marinate in the refrigerator.

Well, after 5-6 hours, delicious pickled peppers are ready!

Enjoy your meal!

If you are going to cook this appetizer, you can not be afraid to lose the list of ingredients on the way to the market or to the supermarket, because they are very easy to remember. The main component of the dish is bell pepper (you certainly won’t forget this). And then - full improvisation! Feel free to put more of your favorite greens, dried or fresh spices in the marinade in quantities that are comfortable for taste buds. Add garlic and a little chili for a spicy taste. You can emphasize and enhance the taste with salt and sugar. And to keep pickled instant peppers longer, do not forget about acid - vinegar or lemon juice. In a word, no strict restrictions in proportions, no metronomic clarity in implementation. I give an approximate list of products, so I advise you to try everything in the cooking process and adjust if necessary.

Ingredients:

Spicy pickled instant peppers are done like this (step-by-step recipe with photo):

To make the appetizer deliver not only taste, but also aesthetic pleasure, choose bright and fleshy pods. There are at least two options for processing a vegetable before pickling. First - just wash and dry the pepper. Remove the seeds and cut the flesh into strips, rings or small free-form pieces. Pickled peppers will turn out juicy and crispy. But it will take a little longer to soak with marinade than with the second processing method that I used this time - baking.
Cut clean and dry pods lengthwise into 4-6 parts. Take out the core with seeds. Place on a greased baking sheet vegetable oil. Place in preheated oven. Bake peppers at 180-200 degrees for 15-20 minutes. After baking, the vegetable will become soft, the skin will shrink, and it can be easily removed. You can bake the pepper and whole. In this case, put it in a special heat-resistant bag or wrap each pod in foil. Increase the baking time by 5-10 minutes.
When the bell pepper has cooled to room temperature, remove transparent film. Cut the edible part into small pieces. Transfer to a deep marinating bowl.
Wash the greens well. Chop with a knife or finely tear with your hands. To prepare snacks, you can use one or more types of greens. I added parsley and cilantro. If you want to give the vegetable a Mediterranean touch, add basil and/or thyme.
Mix salt and sugar. Fill with vinegar. Stir until the crystals dissolve. Instead of table vinegar, if desired, use apple cider vinegar or wine vinegar. The concentration of acid in these types of product is usually less (6%). Therefore, it will take a little more - about 75 ml. And any opponents acetic acid can try to replace it lemon juice. But it is better to eat such pickled peppers quickly (in 2-4 days). Although lemon is a natural and practically harmless preservative, it will not allow the dish to be stored for several weeks.
Pour the sweet-sour-salt mixture over the peppers and herbs. Stir.
Peel the hot pepper from the seeds, with them the appetizer will turn out to be excessively spicy. The rest - finely chop. Chop the garlic or push it through a press. Reheat sunflower or olive oil without smell. Put the spices into the pan. Simmer over low heat until the garlic and chili release some of the flavor into the oil. To give an oriental touch, use coriander seeds (even if you put its greens - cilantro). It will also come out very tasty with mustard seeds.
Pour Bell pepper fragrant marinade. Stir quickly. Cool at room temperature. Seal the snack container tightly. Move to refrigerator. If the pepper is pre-baked, marinate it for 2-3 hours. A raw vegetable for impregnation with spices will take at least 5 hours.
Store aromatic peppers in a tightly closed container in a cool place. Shelf life - several months. But usually it is limited to 2-3 days, because the snack is eaten almost instantly.

There are a lot of recipes for pickled peppers for the winter. I've tried many, I like many, but there is one that is my favourite. I've been pickling peppers with this recipe for three years in a row. In the recipe itself, everything is simple, the pepper is cut into pieces, poured several times with boiling water, and then with marinade. For me, all proportions are perfect. And I also really like the fact that the pepper does not have to be boiled. In my opinion, the method of conservation by pouring is the simplest, fastest and cleanest. For beginners I made step by step recipe with pictures. Pickled pepper according to this recipe is different in that it turns out to be crispy. And of course it is very tasty and juicy. It can be used as an appetizer, added to soup, served with pasta, etc.

Ingredients:

• Based on 4 cans of 0.5 liters.
• Sweet pepper - about 1.5 kg.
• Salt - 2 tbsp. with a slide
• Sugar - 2 tbsp. with a slide
• Vinegar 9% - 60 ml.
• Allspice peas - 12 pcs. (3 pieces per jar)

How to cook pickled peppers for the winter:

For cooking, I used Bulgarian sweet peppers. different colors. You can use peppers of the same color, it will not affect the taste in any way. But when the peppers are multi-colored, the jar looks prettier.

I prepare jars and lids in advance. They need to be washed with soda and sterilized. I steam sterilized jars and lids in a slow cooker. I like this method because it is less hot, and 4 jars can be sterilized at the same time.

Wash the peppers thoroughly running water, I remove the legs, seeds and partitions.

Then I cut the peppers into strips. First in half, and then each half for another 4 strips.

I lay it down until the pepper fits easily. Then I put the jar on the table and stuff strips of pepper into the cracks. Pepper should be packed tightly.

I alternate the strips of pepper in color to make it beautiful.

Then I pour the water into the sink.

I boil the kettle again and pour again. I leave it for another 5 minutes.

Pour salt, sugar into the pan, put peppercorns.

After 5 minutes, I pour the water from the cans into the pan. I mix. I put it on fire and bring it to a boil.

I turn off the fire. I add vinegar, mix quickly and pour the marinade over the peppers. I roll up the banks, turn them over and wrap them up. I leave it like this until it cools down completely.

All! Pickled peppers for the winter are ready! Everything will take you 1-1.5 hours. It seems to me that this is not much at all, and the result will delight you all winter.

It is better to let the peppers stand for a month so that they are well marinated with spices. Store in a dark cool place. Enjoy your meal!

Hello my dear readers! You will not have time to enjoy the warm summer, as winter comes. So, it's time to stock up in autumn. delicious preparations. What are they not made of. Even a couple of jars. Let's see what happens 🙂 And today I will share how to pickle bell peppers. This is a very tasty, juicy and bright appetizer. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position in carbohydrates is 6.7 grams. This product contains 0.8 g of proteins, and 0.4 g of fats.

In bell pepper high content. After eating 100 grams, you will replenish daily allowance ascorbic. In addition, there is a small amount, and. Also there is manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, the consumption of bell pepper helps to lower cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it to your health 🙂

Instant recipe with garlic and parsley

This recipe has an advantage - when it comes to life, you can even use spoiled meaty pepper. To do this, you just need to cut off the damaged area of ​​\u200b\u200bthe product, and use the rest. From the set of products proposed in the recipe, 10,700-gram jars will come out. To prepare this appetizer, you will need:

• 5 kg of bell pepper;
• 300 g of sugar;
• 2 garlic heads;
• 1.5 cups of refined vegetable oil;
• 4 glasses of water;
• 2 tbsp. spoons with a slide of coarse salt;
• parsley with dill;
• 5 teaspoons of vinegar essence.

We prepare the marinade - for this we mix water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped large pieces of pepper into it. Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sauerkraut.

Put 1-2 cloves of garlic on the bottom of sterilized jars (cut each of them into two parts). We also put a couple of sprigs of greenery there. Spread the blanched pepper on top and pour the hot marinade in which it was cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. After we cork the banks, turn them over and wrap them. And in a day you can move the conservation to the closet.

How to pickle whole bell peppers for the winter

Preparing such a preparation is incredibly simple. Prepare the following foods in advance:

• 200 g of sugar;
• 3 liters of tomato juice;
• half a glass of vegetable oil;
• 3 art. tablespoons of coarse salt;
• 80 ml table 9% vinegar;
• 6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. In the meantime, remove the stems and seeds from the peppers. Then we wash it and prick each fruit in several places with a fork. After we send half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on appearance product. The fruits should not be hard or too soft. Next, we move the pepper into sterile jars - try to pack it more tightly.

And top the pepper with tomato marinade. In the remaining marinade, immerse the second batch of pepper and cook it. While it is being cooked, we preserve the first batch of the workpiece. Next, we turn the jars over, wrap them up and leave them to cool completely. Then we do the same with the second batch of pepper.

To facilitate the process, I advise. Saves you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks you have ever eaten. Yes, what I'm telling you - cook and taste yourself. And here is her recipe:

• 5 kg of bell pepper;
• 200 g of garlic;
• a bunch of parsley;
• a bunch of leaf celery;
• 6 laurels;
• 0.5 l of vegetable oil;
• 0.5 liters of grape or apple cider vinegar;
• 9-10 Art. spoons (with a good slide) of granulated sugar;
• 1000 ml of water;
• 4 tbsp. spoons (with a small slide) of salt;
• 20-25 peas of black + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the blanks - we prepare them for stuffing. After we disassemble the garlic heads into cloves, pour the cloves cold water and leave for half an hour. Thanks to this procedure, the garlic is easier and faster to clean. Leave small peeled slices as they are, but cut those that are larger into 2-3 parts. Coarsely chop the greens with a knife in increments of 4-5 cm.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil here. We enrich the composition with lavrushka and pepper. Next add sugar, salt and water. We mix everything and send the container to the fire.

Bring the composition to a boil, then reduce the heat to medium and immerse the pepper. Spread it out in one layer and cover the bowl with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After the first batch of pepper, we put it in jars and immerse the second batch to cook, etc.

In each jar at the bottom, first we put garlic cloves, parsley and celery (leaves and stem). Then add 3-4 blanched peppers, then greens again with garlic. And so on, until you reach the top. top layer there will be garlic with herbs. In the process of laying, gently tamp vegetables and herbs, but without fanaticism!

After we catch the pepper from the marinade and distribute it among the jars. Throw away the parsley, and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

And here is a video recipe for pickling sweet red and yellow peppers. It turns out a very colorful blank!

Cooking pickled sweet peppers without sterilization

Believe when you cook in winter stuffed pepper from this blank, your family will be amazed. They will definitely be sure that you used a fresh product, but not canned. it the best option preparations of pepper for the winter for stuffing.

It is prepared very quickly and simply: wash the fruits and remove the seeds with the stalks. Remember that for a 3-liter bottle you will need to prepare about 20 peppercorns. For the same volume, you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. The recommended cooking time is 5 minutes.

After laying the blanks in a clean jar, scalded with boiling water. Top with boiling water, in which the pepper was boiled. Next, cover the container with a metal lid and twist with a seaming key. Then we turn the preservation upside down, wrap it up and leave it to cool.

And in order not to miss anything and do everything right, I advise you to watch the video recipe. He will definitely inspire you to prepare this preservation.

Peppers cooked in honey-vinegar marinade

Real gourmets will appreciate the sour-sweet taste of this dish. For it you need to take:

• 3 kg of sweet pepper;
• 100 ml vegetable oil;
• 4 tbsp. spoons of honey;
• 1000 ml of water;
• 2 tbsp. spoons of granulated sugar + salt;
• 70 ml table 9% vinegar.

Washed and wiped with paper kitchen towel pepper cut into 2 parts. We remove the core with the stalk, and then cut each half into 6 equal parts.

We switch to the preparation of the marinade. Pour water into a saucepan, add salt, honey and sugar here. Mix everything thoroughly, add oil and bring the composition to a boil. Next, immerse the pieces of pepper in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Don't forget to stir occasionally to make sure the peppers cook evenly.

At the last stage, add vinegar and mix everything well again. We shift the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, we cover the cans with metal lids and twist with a seaming key. Well, after everything is according to the template - we turn it over, warm it and wait for the workpiece to cool completely.

Super fast bow option

Cooking such a snack does not require special skills. For her you will need:

• 4 things. sweet peppers;
• a small bunch of greens (cilantro + dill + parsley);
• 2 tbsp. tablespoons of olive oil;
• 2 onions;
• 5 garlic cloves;
• salt + crushed black pepper (to taste);
• 0.5 teaspoons of granulated sugar;
• 1.5 st. a spoonful of grape vinegar.

I advise you to use oblong peppers for this appetizer (this is the Kapi variety). Wash it and pat dry with kitchen paper towels. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

After we grease the vegetables with oil and bake them in a micro. If you can't bake, no problem. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the pan with a lid, reduce the fire and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, we make the filling for it. Cut the peeled onion into thin half rings and move it to the bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour the onion with vinegar (1 tablespoon), leave for an hour. And then we wring it out to remove the remaining acid. By the way, in approximately this way you can.

Cut the washed greens with a knife into not too small pieces. Peeled garlic cloves (4 pcs.) Cut into thin slices. Mix onion with herbs and garlic. Next, we clean the baked pepper from the outer skin and stuff it.

Preparing the dressing - mix the remaining vinegar with oil (1 tablespoon). We pepper the mixture and add a clove of garlic chopped on a garlic press and a little greenery. Pour stuffed peppers with this filling and send it to the cold for a couple of hours. And then sharpen for both cheeks.

Additional Tricks

Try to use fleshy varieties of bell pepper for pickling. The color is unimportant - different shades look even more beautiful. Yes, and try to use vegetables of milk ripeness - they are more tender.

You can pickle both whole fruits, so cut into pieces. It is better to preserve such an appetizer in small jars. However, if you are marinating a delicious pepper for stuffing for the winter, you can also preserve it in 3-liter bottles.

Sweet pepper goes well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, that is, he has his favorites - oregano, lavrushka, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen 🙂

Now you know how to pickle peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by dropping them a link to the article. And don't forget to update. And that’s all for today – see you soon, my dears!

Pickled peppers are known not only for their palatability, but also options for subsequent use in winter, not only as cold appetizer. This vegetable is pickled whole, cut into strips or halves. The inside and seeds can be removed, but can be left. A delicious and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter.

There are recipes that allow you to cook pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare a pickled sweet vegetable, you will need:

• half a kilogram of the main ingredient;
• a small spoonful of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

1. Wash the vegetables, remove the stalk and seeds inside. Preservation of the fruit is carefully preserved, so the seeds are removed carefully.
2. Peppers are carefully placed in a container previously washed and heated over steam, filling to the top.
3. Pour the vegetable in a jar with boiling water, cover with a lid and leave for a quarter of an hour.
4. Drain the liquid and bring to a boil again.
5. Pour the contents of the containers, enter citric acid and roll up immediately.

Canned simple peppers are used in winter to fill with minced meat or mushrooms, as well as simply cut into thin strips in a salad.

Pickled Peppers: Grandma Emma's Recipe (video)

Quick Pickled Pepper Recipe

Quick pickling of a Bulgarian vegetable can be done by cutting it into halves or quarters.

To quickly pickle juicy peppers for the winter, you will need the components of the recipe:

• 4 kilograms of the main ingredient;
• 200 grams of vinegar;
• 200 grams of sugar;
• 40 grams of salt;
• spices according to preference.

You don’t have to worry about the safety of such pepper in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

1. The vegetable is washed, the insides are removed and the stalk area is cut off, chopped into halves or quarters, depending on the size of the vegetable.
2. The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
3. Immediately after this, the prepared halves are laid and boiled for 7 minutes after boiling.
4. Slices are transferred to clean and thoroughly steamed containers, trying not to lay the vegetable tightly. Pour in boiling brine and close immediately.

You don’t have to worry about the safety of such pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with butter

Canning sweet aromatic peppers with garlic and oil will not seem difficult even for young and novice housewives.

The main products for such a snack are:

• one and a half kilograms of vegetables;
• Chile;
• 6 garlic cloves;
• 20 grams of rock salt;
• 75 grams of granulated sugar;
• 75 grams of vinegar.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma.

Preservation of aromatic peppers begins with the preparation of containers: they are thoroughly washed and steamed for several minutes.

How to cook:

1. The main ingredient is cleaned, the seeds and stalk are removed and crushed into cubes. The peeled garlic is crushed, and the chili is cut into rings.
2. Salt, sugar, oil and the remaining ingredients are added to 350 grams of liquid. Stir and send to the fire, bring to a boil and cook for 3 minutes.
3. Vegetable cubes and vinegar are introduced into the boiling brine, boiled for 10 minutes.
4. The vegetable is transferred to sterile containers, poured with hot brine and immediately rolled up.

The finished dish has a special pleasant aftertaste and a slightly spicy aroma. It is served at the table as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Roasted Pickled Peppers

Bulgarian pepper pickled with whole fruits is considered a delicious snack. Everyone will like its unforgettable taste, besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

• kilogram of the main ingredient;
• half a glass of vinegar;
• 30 grams of salt;
• 10 garlic cloves;
• 70 grams of refined oil.

Such an appetizer can be closed without sterilization

An appetizer is being prepared with a phased observance of the actions:

1. Peppers are thoroughly washed, dried with a paper towel together with the stalk.
2. Fry whole fruits on both sides in oil until soft.
3. Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
4. A couple of tablespoons of refined oil are added to each container and immediately rolled up.

Such an appetizer can be closed without sterilization, it will keep well during the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Preserving Sweet Peppers Without Sterilization

You can make pepper without sterilization in the filling in a different recipe. In this case, the vegetable is pickled in small long "boats", it is especially tasty as a cold appetizer.

For preparation you will need:

• kilogram of pepper;
• 100 grams of refined oil;
• 100 grams of vinegar;
• 90 grams of sugar.

The dish cooks quickly

The sequence of preparation of pickled snacks:

1. Vegetables are thoroughly washed, cleaned of the stalk and seeds. Cut into quarters.
2. Pour oil, vinegar and sugar into a clean container, mix well, bring to a boil.
3. Lay the quarters and slices in the marinade, bring to a boil and cook for 10 minutes.
4. Quarters are placed in pre-sterilized containers, lightly pricking each with a fork.
5. Filled jars are poured with boiling brine and immediately closed with lids.

To New Year's table such "boats" will become an indispensable addition. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.

Sweet snack vegetable

Salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, as its taste is unusual and refined.

In order to make a snack for the winter, stock up on ingredients:

• 3 kilograms of pepper;
• a glass of apple cider vinegar;
• a glass of granulated sugar;
• 40 grams of salt.

Prepare a gourmet snack in compliance with the sequence of actions:

1. Vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
2. Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
3. The fruits are placed in sterile containers.
4. Salt, sugar, oil are added to the liquid in which the peppers were boiled, mixed and brought to a boil. Enter vinegar.
5. Vegetables in jars are poured with hot brine, covered with lids and sent to be sterilized in a water bath for a quarter of an hour.
6. Roll up and let cool naturally.

You can also prepare a sweet marinade with honey, it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid damage to the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter different ways: someone prefers salty vegetables, someone likes sweet and sour. The available variations allow you to satisfy the taste preferences of even the most sophisticated gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of a warm summer.