Pickled peppers for the winter - recipes with oil, honey, garlic

Honey selection

Honey is a natural preservative that prevents the growth of pathogenic bacteria. It gives pepper a subtle taste and aroma. For preservation, choose high-quality honey; it is advisable to take linden or flower honey .

It is preferable to use a liquid product , but even if it has become candied, this can be corrected by keeping the honey in a steam bath, and it will become viscous again.

Important! For winter preparations, you should not use honey of questionable quality, as it can ruin the taste of the dish.

How to prepare pickled peppers in honey sauce for the winter, recipes and storage conditions

DIY items never go out of style.
They add variety to the daily diet in winter. The main advantage is naturalness. Classic recipes involve pickling cucumbers and tomatoes. You can make more sophisticated preparations, for example, prepare peppers in honey sauce for the winter. Honey acts as a natural preservative. It not only protects the product from the proliferation of microorganisms, but also gives a sweetish taste and aroma to the main product.

To obtain a tasty and aromatic dish, it is important to select fresh natural honey. If this is not the case, candied will also do, which can be successfully heated in a water bath. The most important thing is not to bring it to a boil, as this will lead to the loss of beneficial properties.

What dishes should you serve with pepper in honey sauce?

This preparation harmonizes perfectly with many dishes. It can be served with mashed potatoes with a side dish. For porridge with gravy as a salad. It also goes well with meat dishes and snacks. Can be added to winter salads, pizza, snack pies. Yes, and use it as an independent snack.

Pepper with honey for the winter is a universal preparation that will decorate not only the everyday table, but also the holiday one.

Choosing the right pepper variety

To make vegetables juicy and aromatic, it is important to choose the right variety. The fruits should be ripe, juicy and fleshy. Before cooking, it is important to discard limp and spoiled specimens. If you want to add bright colors to winter everyday life, choose peppers of different colors.

Attention should be paid to the following varieties:

• Avangard is a variety that produces a good harvest and large fruits. The vegetable has thick walls and a fleshy structure.
• Adept is an early ripening variety. If you choose this variety, the pepper preparations will be the first to decorate the shelves. Cube-shaped fruits with bright color and glossy structure. The weight of the fruit reaches 120 g. The walls are thick, so this variety is most often used for preparations.

• Bogdan - also belongs to the early varieties. When planting this type, the harvest is obtained early, and the bushes bear fruit for a long time. Thick walls allow it to perfectly maintain its shape and practically not deform. The preparation looks sunny, as the fruits are yellow.
• Ideal - the name speaks for itself. Small-sized fruits weighing up to 150 g are suitable for preparing salads, adjika and winter preparations. Early variety. The positive aspect is the sweetish sugary taste.
• Amber has orange massive fruits. Ripens early and produces a rich harvest. Used both raw and processed.

Delicious recipes for the winter

There are many recipes for cooking peppers. When choosing a method, you need to build on your personal tastes and preferences.

Classic recipe “You'll lick your fingers”

To prepare lecho in honey marinade you will need the following products:

• main product - 2.5 kg;
• tomatoes - 2.5 kg;
• sunflower oil - 150 g;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• honey - 1 l;
• peppercorns - 5 pcs.;
• vinegar - 1 tbsp.

• Rinse the vegetables under running water and allow time to dry.
• Remove the skins from the tomatoes. To do this, cut the skin crosswise at the base. Place in boiling water for a few seconds. After this treatment, the skin is easily and quickly removed.
• Grind the tomatoes using a meat grinder or blender.
• Add butter, salt, sugar, honey to the puree mixture.

Pepper preparation

The pepper is sorted, separating spoiled, limp or stale fruits . Selected strong vegetables are washed twice with running water, poured into a bowl and the core removed.

The prepared fruits are cut into pieces, although some housewives prefer to cover the whole pepper . In this case, in winter you can not only eat it as a separate dish, but also stuff it.

Pepper in honey filling for the winter

Learn how to cook delicious bell peppers for the winter. Honey-coated peppers prepared for the winter will be a beneficial addition to the winter menu. The pepper turns out slightly sweet. It can be served with mashed potatoes, as well as other side dishes to taste. The composition and technology for preparing pepper appetizers in honey filling is described in detail in this recipe. It is better to choose large, fleshy peppers. It’s good if it’s bright: orange, red, yellow. Such preparations will not only be tasty, but as a pleasant bonus they will be pleasing to the eye.

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Ingredients and how to cook

ingredients for 20 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 day 1 hour 30 minutes

cooking method

Peppers are not pickled for the winter as often as cucumbers and tomatoes. But in vain. After all, it deserves to be on the pantry shelves no less than other vegetables. This appetizer can be safely served on a festive table, as well as brighten up gray everyday life. Peppers dipped in honey are especially tasty. You can cook hot peppers and sweet bell peppers this way. For preparing the filling, you should choose natural, high quality honey. Preference in cooking is always given to fresh liquid honey. If there is no liquid honey, then you can use candied honey, but first you need to melt it in a steam bath or in the microwave.

1. Pour the specified amount of water into the pan. Place the pan on the fire and bring to a boil.

2. Pour sugar and salt into boiling water, add honey, allspice, bay leaf. When all the ingredients have dissolved (namely salt, sugar and honey), pour in the vinegar. Let the marinade boil again. Turn off the fire.

3. Wash the bell pepper under running water, then remove seeds and membranes. Cut the pepper into cubes.

4. Add the chopped bell pepper to the marinade. Boil in the marinade for 8-10 minutes.

5. Place the peppers in pre-washed and sterilized jars. Pour in boiling marinade. Immediately roll up the lids - and under the blanket! It is important to turn the jars upside down.

Leave in this position until completely cooled, for 20-24 hours. Then we transfer it to a permanent storage location.

How to pickle peppers with honey for the winter

Recipes for peppers in honey for the winter may vary in composition and preparation method, but there are still some nuances that simply cannot be ignored :

1. It is advisable to choose bell peppers for canning without damage or signs of rotting; they should be elastic and fleshy.
2. If the fruits are quite large in size, they should be cut into 4-8 parts; small specimens can be preserved whole.
3. If the recipe calls for pickling whole fruits (without cutting the stem), then they must be pierced in several places; if the seeds are peeled, this procedure is not required.
4. The canning process necessarily requires sterilization; if already filled jars are boiled, then there is no need to steam them first; in a recipe without sterilization, the containers must be steamed or heated in the oven.
5. For long-term storage for the winter, the preservation must be closed with metal roll-up lids; when storing in the refrigerator, you can use plastic or nylon lids.

Important! To prepare peppers with honey for the winter, you need to use only a natural product, otherwise it will not give the desired taste and can lead to souring.

Pickled peppers with honey and garlic

Another simple and tasty recipe is sweet peppers with honey and garlic. To prepare honey marinated peppers, you will need the following ingredients:

• 2 kg of sweet peppers;
• 200 ml boiled water;
• 2/3 cup honey;
• 1 glass of refined vegetable (sunflower or olive) oil;
• 1/3 cup vinegar 9%;
• 50 grams of fine table salt;
• 4 peeled cloves of garlic;
• hot pepper - 1-2 small fruits.

Subsequence:

1. Blanch the peppers in water for 5 - 7 minutes until they become soft, but have not yet lost their elasticity.
2. Drain the water.
3. For the marinade, mix all the other ingredients, bring to a boil over moderate heat and immerse the blanched vegetables in the boiling marinade.
4. Cook the peppers in the honey marinade for 4 - 5 minutes, then remove and place in jars, carefully compacting the layers with a spoon.
5. Fill the preparations with marinade so that all the fruits are covered.
6. Then you can roll up the jars - the bell pepper with honey is ready!

Delicious recipes for the winter

Each housewife has her own special recipes, which are carefully stored and passed on from generation to generation. One of these recipes is pepper in honey sauce.

It can be prepared in different ways, which will change the taste of the resulting product..

Classic recipe for peppers and honey for the winter

The classic recipe for bell peppers for the winter with honey is easy to prepare and has excellent taste . This appetizer is simply ideal for fish dishes and goes well with various types of meat. It is also worth noting that such preservation looks beautiful on the table, so it can also be served for the holidays.

To marinate 1 kg of bell pepper you will need:

• natural honey – 130-150 g;
• 500 ml water;
• salt – 15-20 g;
• 2 tbsp. l. table vinegar (9%);
• 40 ml sunflower oil.

Vegetables are thoroughly cleaned, cutting off the stem and seeds, and washed well under cool water . Then it is cut into small pieces (can be made into slices or cubes).

Start preparing the marinade. To do this, put honey in an enamel pan and add salt . Then add sunflower oil and water.

into the marinade and placed on the stove . Cover with a lid and simmer over medium heat for approximately 10 minutes. When finished, add vinegar and mix thoroughly. Remove from the stove.

When hot, place the workpiece in a pre-sterilized jar and seal it tightly with a metal lid. Turn over and leave until cool.

Pepper with honey for the winter without sterilization

Delicious honey pepper for the winter without sterilization can also be prepared quite quickly if you resort to the following recipe.

For 3 kg of fruit should be prepared:

• water – 1.5 l;
• 2 tsp. honey;
• 3-5 cloves of garlic;
• allspice – 8 peas;
• 1.5 tbsp. l. coarse salt;
• table vinegar (9%) – 1.5 tbsp. l.

Advice! The recipe contains a classic set of spices, but if desired, you can add herbs and other spices (bay leaf, cloves, cinnamon) to improve the taste.

Choose peppers of different colors, wash and remove all excess . Cut randomly. Peel the garlic cloves and finely chop them using a grater or knife.

Start the marinade. Pour water into a pan, which must be enameled, and add salt and allspice . Add honey. Mix everything well and bring to a boil. Cook for 2 minutes and add vinegar.

Place chopped vegetables in a pan . Simmer for a few minutes and remove from the stove. Transfer the hot peppers into a sterilized container (preferably a small volume of 500-700 ml).

Seal with boiled lids and turn upside down . After complete cooling, they are sent to the cellar for storage.

Bell pepper in honey filling for the winter

Bell peppers preserved for the winter in honey filling have a very original taste and delicate aroma.

This recipe requires the following ingredients::

• 2 kg of bell red pepper;
• water – 1 l;
• natural liquid honey – 3 tbsp. l.;
• rock salt – 1.5 tbsp. l.;
• bay leaf – 4-5 leaves;
• pepper mixture – 0.5 tsp;
• vinegar 9% – 250 ml;
• refined sunflower oil – 1 tbsp.

First, prepare the main ingredient. All fruits are washed well and the stalks are cut off along with the seeds . They are cut into any shape.

This is interesting: Favorite snack from the Caucasus - pickled tsitsak pepper for the winter: a simple recipe

Then they begin to prepare the filling; to do this, mix water with spices and honey in a saucepan . Send it to a gas stove, bring to a boil, reduce the heat and pour in oil and vinegar, mix everything.

Place chopped vegetables in a pan and boil them for 7 minutes. Pack the hot vegetables into small jars, pour the filling on top, add bay leaves and seal with lids. Leave upside down to cool.

Pepper with honey and oil for the winter

Bell peppers in honey filling for the winter can be prepared according to the recipe described below. In this case, it is worth preparing purified, odorless vegetable oil (sunflower or second-press olive oil).

For 5 kg of the main product you will need:

• 500 ml vegetable oil;
• 4 tbsp. l. natural honey;
• 40 g each of salt and sugar;
• 0.5 ml water;
• spices as desired (bay leaf, cloves, peppercorns);
• 100 ml table 9% vinegar.

The vegetables are washed, all excess is removed and cut into 4-6 pieces. Water, oil, natural honey are poured into the pan and spices are added . Bring everything to a boil.

Transfer the peppers to the boiled marinade and simmer everything over medium heat under the lid for about 15 minutes. Then vinegar is added.

Carefully, without turning off the gas, transfer the vegetable slices into pre-sterilized jars . Fill with boiling marinade almost to the top and cover with lids. Turn upside down and allow to cool completely.

Five Minute Recipe

The preparation prepared according to this recipe is suitable for preparing salads, side dishes and decorating sandwiches . The recipe indicates 5 kg of sweet vegetables, but you can use smaller quantities of vegetables. In this case, the portions of marinade products are reduced accordingly.

For the marinade, 5 kg of pepper, peeled from seeds, take :

• water - 1 liter;
• vegetable oil - one and a half glasses;
• vinegar - half a glass;
• sugar - 1 glass;
• honey - 3 tablespoons;
• parsley - a small bunch;
• garlic - 2 heads.

Place all the ingredients for the marinade in a wide saucepan, bring the mixture to a boil and reduce the heat. The pepper is cleaned and cut in half.

Load the halves into the boiling brine and boil for exactly 2 minutes . After this, add chopped parsley and garlic to the vegetables, boil for 1 minute and scatter into jars.

The jars are sealed, turned over and covered with a blanket . They must be kept in this position for a day.

Pepper with honey and vinegar for the winter

Peppers marinated for the winter according to this recipe with honey and vinegar turn out to be moderately sour, but at the same time tender.

To prepare 7 kg of vegetables, you will need the following marinade ingredients:

• 3 liters of water;
• finely ground salt – 3 tbsp. l.;
• table vinegar 5% – 325 ml;
• refined vegetable oil – 325 ml;
• liquid natural honey – 1.5 tbsp.

First, prepare the honey filling. Pour water, vinegar, oil and honey into a large enamel pan, add salt . Mix everything and put it on gas.

While the brine is boiling, wash and peel the peppers. Cut them in half, removing the partitions and seeds. As soon as the brine boils, add chopped vegetables to it in small portions . Blanch them for 3 minutes, remove and place tightly in clean jars. This is repeated with all fruits.

Afterwards , the marinade is poured into the jars (where the vegetables were blanched) and placed in hot water to sterilize . Boil at 90 degrees for about 20 minutes. Remove and seal tightly.

Pepper for the winter with honey and basil

Basil lovers will certainly appreciate the following winter preparation option. To prepare it you will need the following ingredients :

• 6 kg of sweet pepper;
• 1 liter of water;
• sunflower oil – 250 ml;
• natural liquid honey – 125 ml;
• sugar – 200 g;
• fresh basil – 1 bunch;
• allspice peas - to taste;
• bay leaves - to taste;
• 9% vinegar – 1 tbsp.

The pepper is cut into 4 parts, the seeds and stalk are removed, and washed thoroughly. Water, oil, honey are poured into the pan, and sugar is also added . Place on gas and bring to a boil.

Place all the chopped peppers in small portions into the boiling marinade . Mix thoroughly and simmer for 7-10 minutes. Then add bay leaves, peppercorns and vinegar and mix everything again.

Place chopped basil on the bottom of sterilized jars and pack only the vegetables removed from the stove (in layers with herbs). Pour the remaining marinade on top and seal the jars with metal lids.

Roasted Sweet Peppers with Honey, Thyme and Garlic

Fragrant baked paprika in honey filling with fragrant thyme and garlic. The preparation can be supplemented with basil and a sprig of rosemary .

This pepper is perfect for adding to omelettes, soups, salads with tuna and pickled cheese . Pair with toasted bread to make an amazing wine accompaniment. One look at the photo for the recipe allows you to understand how appetizing and tasty the preparation turns out to be.

Ingredients:

• sweet pepper (red, yellow, orange) – 4 kg (unpeeled);
• water – 0.5 l;
• honey – 250 ml;
• vegetable oil – 250 ml;
• white wine vinegar, 6% – 200 ml;
• garlic – 1 head;
• thyme – 1 bunch;
• allspice and black pepper, peas - 1 tsp each;
• salt – 2 tbsp. l.

Advice! If you use dry herbs, add them not to jars, but to the marinade when cooking it.

Preheat the oven to 200 ℃. Wash and dry the pods. Cover a baking sheet with foil, grease with oil and place the fruit . Bake until blackened, 25-35 minutes.

Place the finished fruits in a bowl and cover with a lid for 10 minutes so that they steam and the skin comes off easily. Remove the stems, remove the seeds and remove the skin. Cut into halves or quarters. Pour the leaking juice into a bowl.

Peel, wash and cut the garlic into halves or quarters . Wash and dry the thyme. Disassemble into small branches.

Place the baked fruits in dry, sterile jars , lining with garlic and thyme. Bring water to a boil in a saucepan, add salt, honey, pepper juice and spices. Add oil and cook for 3-4 minutes. Remove from heat and add vinegar. Mix.

Pour the marinade into the jars up to the neck and cover with lids (if there is not enough marinade, you can add boiling water). Pasteurize the workpiece for 5-10 minutes. Cover the jars with lids, turn them over and leave until completely cool.

This appetizer will be an excellent addition to the winter everyday menu and will decorate any holiday table.

In a fragrant marinade with honey and cinnamon

The real yummy thing is the pepper covered with honey and cinnamon. According to this recipe, you can cover sweet and bitter peppers .

To prepare this delicious preparation you need to take the following products :

• pepper, cored - 5 kg;
• vinegar 6% - 1 liter;
• water - 0.5 liters;
• Linden honey - 1 glass;
• vegetable oil - one and a half cups;
• salt - a full tablespoon;
• spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.

A marinade is made from water, vinegar, salt, honey and spices. After the liquid boils, turn the heat down, add the pepper, cut into several pieces, into the pan and boil for 7 minutes.

This is interesting: For lovers of spicy snacks: preparing hot peppers for the winter

After this, put it with a slotted spoon into prepared jars and fill it with the brine in which it was boiled. Be sure to put a couple of cloves of garlic in each jar.

The jars are sealed with metal lids , turned upside down and wrapped in a blanket. In this position, preservation is maintained for a day.

Important! If hot pepper is combined with cinnamon, it is recommended to boil it for 2-3 minutes in boiling water, and then add it to the marinade.

Recipe for spicy peppers with honey for the winter with spices

Sweet bell peppers in a spicy marinade will appeal to all lovers of spicy dishes . This spicy and moderately hot appetizer will be a great addition to both everyday and holiday tables.

Ingredients:

• 3 kg of peeled bell peppers;
• 4 things. hot pepper;
• 1.5 liters of water;
• 250 ml liquid honey;
• vegetable oil – 250 ml;
• white wine vinegar (6%) – 200 ml;
• 8 clove buds;
• thyme – 1 bunch;
• rosemary – 1-2 sprigs;
• allspice and black peppercorns – 5 pcs.;
• salt – 2 tbsp. l.

Sweet peppers are washed and cleaned of seeds and stalks. Cut small ones into 2 parts, and large ones into 4 parts . The chilies are also washed and the replacement boxes are removed.

Place a pan with water, salt, honey, oil and spices on the stove , bring to a boil, constantly skimming off the foam.

Place sweet and hot peppers in the marinade, blanch them for no more than 4 minutes and remove them using a slotted spoon. Immediately packaged in sterilized jars. Add chopped thyme and rosemary alternately.

The marinade is brought to a boil again, vinegar is added, and stirred . Then remove from the stove and pour into jars. Hermetically sealed.

Attention! To obtain a more spicy preparation for the winter, you can not remove the seeds from the chili pods, but they will have to be pierced in different places.

Pepper in tomato for the winter with honey

Peppers marinated in tomato sauce are a fairly commonly used preparation for the winter. But some housewives resort to a more advanced option - with honey. This combination of tomato paste and honey makes the snack sweet and sour .

For the recipe you need:

• 1.2 kg of fleshy sweet pepper;
• tomato juice – 1 l;
• garlic – 2 cloves;
• honey - 6 tbsp. l.;
• sunflower oil – 4 tbsp. l.;
• apple cider vinegar – 3 tsp;
• coarse salt – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• allspice – 6 peas.

The peppers are washed and the seed boxes are removed from the fruits . Cut into strips.

Pour the tomato juice into an enamel pan, put on gas, add salt and bring to a boil . Transfer the vegetable straws. Bring to a boil, reduce heat and cover with a lid. Simmer for about 15 minutes, stirring occasionally.

Then pour in oil, honey and add spices . Also add finely chopped garlic. Continue simmering for another 10 minutes.

Vinegar is added last, bring the mixture to a boil again , cook for 3 minutes and remove from the stove. The hot preparation is laid out in sterilized jars and sealed tightly, and allowed to cool under a warm cloth.

Hot peppers in honey-mustard marinade

A fragrant spicy marinade with honey and mustard will make the hot pepper even piquant and tastier . Using this recipe, you can also roll bell peppers or a mixture of sweet and bitter varieties.

Ingredients:

• chili/other hot variety – 1 kg;
• water – 1 l;
• honey – 200 ml;
• white wine vinegar, 6% – 150 ml;
• salt – 50 g;
• sugar – 25 g;
• mustard seeds – 2 tsp;
• garlic – 1 head;
• bay leaf – 4 pcs.;
• allspice and black peppercorns - 6-8 pcs.

Wash the pods, cut off the long tails (leave the base of the stalk) and pierce them with a toothpick in several places. Peel and wash the garlic. Cut the slices in half. Place the pods and garlic in sterile jars .

Pour boiling water over, cover with lids and leave for 10-15 minutes. Drain the water. Boil 1 liter of water in a saucepan, dissolve honey and salt, add dry spices . Cook, stirring, for 3-4 minutes.

Remove from heat, pour in vinegar and stir .
Pour hot marinade into jars to the very top and roll up with sterile lids. Turn over and leave until completely cool. Store in a cool, dark place.

"Pepper in oil with honey"

Ingredients:

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

Preparation

1. Peel the vegetables, cut into halves.
2. Place the first ingredient in a large saucepan, pour water into it and add all the ingredients from the recipe.
3. Place on low heat, stir until everything dissolves and boils.
4. From the moment of the first seconds of boiling, count 15 minutes.
5. Next, you can immediately put the peppers into jars without steaming them.
6. Use regular or screw-on lids.

Preservation storage methods

It is recommended to store the workpiece for the winter in a cellar, cool pantry and refrigerator . Canned hot peppers can be stored well at room temperature, even without rolling them up with metal lids. The preservative in this case is honey and the bitter vegetable itself.

With an airtight seal and good sterilization, such a snack can remain without souring throughout the winter. After opening, store jars in the refrigerator.

Pepper in honey-oil sauce with garlic

Composition (for 4 l):

• sweet pepper - 6 kg;
• water - 2 l;
• salt - 50 g;
• sugar - 0.2 kg;
• honey - 40 ml;
• apple cider vinegar (6 percent) - 0.25 l;
• refined vegetable oil - 0.3 l;
• garlic - 20 cloves;
• hot peppercorns - 20 pcs.;
• allspice peas - 12 pcs.;
• bay leaf - 4 pcs.

Cooking method:

• After removing the seeds, cut the pepper into 4 pieces lengthwise, then crosswise in half.
• Remove the garlic cloves from the shell and cut off the ends.
• Wash the spices and let them dry.
• Pour water into the pan, add salt, sugar, butter, melted honey and vinegar.
• Bring the mixture to a boil, add pepper to it. Cook it for 10 minutes over low heat after the marinade boils again.
• Wash with soda and sterilize the jars. Boil the lids that go with them.
• Divide the spices into jars. Arrange the peppers among them, filling the jars approximately up to the hangers.
• Pour the honey marinade over the peppers.
• Seal the jars tightly. Turn it over, wrap it up.

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

Cooking tips

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

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

"Canned bell peppers with basil and honey"

Ingredients:

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

Preparation

1. Cut the peppers into quarters, remove the seeds and rinse.
2. All ingredients, except chopped garlic, basil and bell pepper, are mixed in a cauldron. The glass of oil is poured out only before the end of the boil.
3. Let the liquid boil, and then add the vegetables.
4. The boiling time is about 7 minutes, during which time the basil and chopped garlic are scattered into the jars.
5. Pour the pepper-marinade mixture into the container and seal.

This is an ordinary sweet pepper in honey filling, as some recipes call it. This preserve is eaten very quickly, so sometimes there is not enough to last the whole winter. Initially, the recipe for this dish was compiled by Italian chefs, and later it was slightly modified.

Cooking process:

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

We also put the peeled garlic here.

And there’s allspice, you can’t do without it – it’s a magical aromatic spice for all preparations.

Place on the stove and bring to a boil. And in the multicooker we turn on the “Baking” or “Soup” mode.

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

Boil our peppers in the boiling marinade for no more than 5-6 minutes until the color changes.

We sterilize the jars in advance.

Place the processed peppers and garlic into jars.

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

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

Pepper in honey sauce is ready.

Bon appetit everyone!

Thanks to Ksenia for the recipe.

In summer and early autumn, housewives begin a really hot time of boiling, salting, marinating, freezing and drying, because they really want to prepare as many tasty and healthy dishes as possible for the winter period. Because in the cold season you are tempted to eat something spicy, sweet and sour and aromatic. In addition, homemade preparations greatly help to save the family budget... But even if you do not prepare for the winter, you should still try bell peppers using this recipe :)

Ingredients (for every 2 kg of bell pepper):

• 1 liter of water
• 2 tbsp. honey
• 2 tbsp. Sahara
• 1 tbsp. salt
• 1 tbsp. vinegar essence
• 10 cloves of garlic

Preparation:

1. Wash the pepper, remove seeds and cut into pieces of arbitrary shape.

2. In a large saucepan of boiling water, blanch the prepared peppers for 2-3 minutes.

3. Cook the filling from vinegar, honey, salt and sugar. Namely, after the honey has completely dissolved, just bring the marinade to a boil. Attention! The filling should have a bright, sugary sweet-salty-sour taste. Because you will put full jars of pepper and it should have “enough taste”...

4. Place 2 cloves of garlic on the bottom of each clean jar. Without turning off the heat, remove the peppers with a slotted spoon and place them tightly in the jars.

5. Pour the marinade over the peppers, cover the jar with a lid and sterilize 1-liter jars for 15 minutes.

6. Roll up the jars tightly, turn the lids down and leave until completely cool.

For canning, choose peppers of different colors, then the snack will look bright both in the jar and on the table. From one kilogram of pepper you will get 2 jars with a volume of 0.5 liters each. And don’t be confused by the amount of water for the marinade, because as they boil, the peppers will settle and release their own juice, so there will be enough liquid, even with a reserve.

The set of spices is standard; if you don’t like something, for example, cloves, then simply remove it from the list of ingredients. As for honey, it is best to use linden or herbal honey (buckwheat is not suitable, it has too strong an aroma that will overwhelm the taste of peppers - this is not an acquired taste). If desired, you can increase the amount of honey to 2 tablespoons if you want it to be stronger, but then do not forget to adjust the degree of sweetness and the amount of salt to taste.

Total preparation time: 30 minutes Cooking time: 10 minutes Yield: 2 cans of 0.5 l

Cooking step by step:

First you need to prepare the dishes for the blanks - jars and lids. You can sterilize jars in the microwave, oven, steam - whatever you like. When the dishes are prepared, let's start with the sweet peppers. For pickling, it is advisable to use peppers of different colors, but this is not important. Important: the thicker and fleshier the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the pepper, dry it and cut it into fairly large pieces of arbitrary shape - I cut lengthwise with long tongues. We cut out the stalks, seeds and light stalks.

In this way we prepare 1 kilogram of pepper - the weight is indicated in already chopped form. If you have fewer or more vegetables, use as many as you have, but follow the proportions specified in the recipe.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 700 milliliters of water, 50 milliliters of table vinegar and 80 milliliters of odorless vegetable oil into a pan of suitable volume (I have a four-liter one). Next we add 120 grams of natural honey, 1 tablespoon with a small heap of table salt (not iodized!), add about 9 peas of allspice and 3 buds of cloves. If you wish, you can easily flavor the marinade with your favorite spices - for example, coriander or bay leaf. Place the pan over high heat and, stirring, bring to a boil.

Place slices of sweet pepper into the boiling marinade. 1 kilogram of vegetables easily fits in a saucepan.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly soft and most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment of the vegetables will lead to their complete softening and even loss of shape.

Place the sweet pepper slices into jars. If marinade gets in, pour it back into the pan.

And as soon as it boils, immediately pour it into jars. It is advisable to pour the honey marinade almost to the very edge, so that later the excess air that hides between the slices of pepper will take this place on top.

Peppers in honey sauce, prepared for the winter, will definitely please all family members. This preparation has a sweet and sour taste and an incomparable honey aroma. Pepper can not only diversify your daily diet, this dish will become the highlight of any feast. It would seem that poorly combined products give excellent results.

Pepper in honey sauce goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, shish kebab, chicken wings baked in sauce - all these dishes will become much tastier if they are supplemented with such preservation.

In some families, the preparation is eaten with pasta and cereals. The original taste of canned food complements familiar food well.

Description

Bell peppers with honey for the winter

– a luxurious winter preserve that has a very delicate, refined taste and an equally pleasant appearance. Closing such an appetizing peppered appetizer for the winter is simple and completely unproblematic. The main thing is to have all the ingredients necessary for this and keep this simple recipe with photos and step-by-step instructions on hand at all times.

The canned bell pepper prepared according to this recipe turns out so tasty and incomparable only thanks to the honey marinade. Therefore, to prepare such a snack at home, it is recommended to use only natural bee honey.

In addition, honey that has long been candied is also suitable for this recipe. However, in this case, the candied honey delicacy will simply need to be melted in a water bath, after which the honey will be ready for further use.

In order for bell peppers marinated in honey to be pleasant not only to the taste, but also in appearance, you should approach its canning with imagination. For example, if you prepare such an amazing preparation for the winter not from one color of peppers, but from two or three at once, then the pickled pepper appetizer will look much more appetizing and expressive

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So, let's get started with the best recipe for pickling bell peppers for the winter!