Delicious recipes for pickling bell peppers. Instant pickled bell pepper

Features of preparing pickled sweet bell peppers

• Pickled peppers have a sweet and sour taste, do not lose the properties that they have when fresh, they are juicy and crunchy. So, when canned and pickled, it retains up to 80% of vitamins and minerals, and this is one of the healthiest types of vegetables.
• For pickling, it is advisable to choose a fleshy vegetable of milky ripeness, with thick walls, yellow or red. Such fruits will be more tender.
• Peppers are marinated either whole or in pieces. But it is more practical to make it whole, because... When you open the jar, there are more possibilities for its use.
• Sweet peppers for preparing for the winter are wonderful on their own, but they are also good in company with other vegetables, such as tomatoes, zucchini, squash, cauliflower or zucchini.
• Before canning, bell peppers can be stuffed.
• Suitable spices, roots and seasonings for preserving peppers include: garlic, onions, celery, dill, parsley, oregano, thyme, bay leaf, tarragon, black pepper.

Choosing peppers for pickling

Only high-quality hot or sweet peppers should be used. Fruits that have begun to deteriorate, with rotten or blackened areas, are limp, flabby, and are not even suitable for pickling in pieces. Not only have they already lost most of their vitamins, but they have also become tasteless. They can also ruin the entire batch of the finished product.

Bell peppers are pickled with the stalk or, after removing the seeds, in circles, strips, and slices. Bitter - most often whole, if they want to preserve the burning taste as much as possible, removing seeds and partitions - to reduce the pungency.

In addition to the main product, a recipe for pickled peppers must contain vinegar; even salt and water are not always included in the list of ingredients. Other vegetables, spices, aromatic herbs, and honey are used as additional products. Peppers are cooked with garlic, onions, and roots.

Whole pods make it possible to use the pickled product in different ways, for example, stuffing. Cut into pieces take up less space.

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Fleshy fruits are more tender than thin-walled ones. But the latter require less heat treatment; they are often prepared without sterilization, which allows them to preserve more vitamins.

Hot peppers for pickling should not be deformed. But the lopsided, but healthy and fresh sweet can be used by cutting it into pieces.

Any pepper that is going to be canned whole must first be sorted by size and washed.

How to pickle sweet bell peppers?

Peppers are marinated either on their own or with additional ingredients in all sorts of assorted vegetables with the above-mentioned vegetables.
Before marinating, the pepper pods are sorted by size, washed, and the stem and seeds are removed. You can cut the pepper into halves, slices, rings, strips, or leave them whole. Marinades for sweet peppers are made slightly acidic, containing 2% vinegar essence, 4% salt and sugar each. Usually the fruits are rolled into jars with a capacity of 0.5 liters, maximum 1 liter. It is not advisable to use containers of larger volume, because... Pickled peppers are primarily an appetizer. Pasteurize the product: 0.5 l. - 30 minutes, 1 liter - 40 minutes. So, we marinate the bell peppers in Bulgarian style.

• Calorie content per 100 g - 25 kcal.
• Number of servings - 1 jar
• Cooking time - 30 minutes

Ingredients:

• Sweet bell pepper - 10 pcs.
• Acetic acid - 1 tsp.
• Salt - 2 tbsp.
• Sugar - 3 tbsp.
• Black peppercorns - 8-10 pcs.
• Onion - 1 pc.
• Cloves - 3-4 buds

Step-by-step preparation:

1. Pre-process the vegetables, peel, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
2. Place the peppers in a large saucepan, add water and boil.
3. Pour 1 liter of water in which the peppers were blanched and boil. Add salt, sugar, marinade and bring to a boil again.
4. Place peppercorns, onion and cloves in sterilized jars. Place the peppercorns in dense rows to the very top of the container.
5. Pour boiling marinade over vegetables and add vinegar.
6. Roll up the containers with sterilized lids, turn them over, wrap them in a warm blanket and leave until completely cool.
7. Store cooled jars in a cool place.

Adviсe:

• If you are stuffing peppers, first soak them from the marinade in chilled boiled water.
• If you use triple filling for this recipe, you can store the workpiece at room temperature in winter. However, then the peppers will be softer and not particularly crunchy.

Fried pickled peppers

Bell peppers pickled with whole fruits are considered a tasty snack. Everyone will like its unforgettable taste, and besides, this dish turns out to be satisfying.

Also read: Pickled Chinese cabbage: simple and tasty recipes

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 clarified butter.

This snack can be sealed without sterilization.

The appetizer is prepared following the step-by-step steps:

1. The peppers are thoroughly washed and dried with a paper towel along 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. Add a couple of tablespoons of refined oil to each container and immediately roll it up.

This snack can be sealed without sterilization; it will keep well throughout the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Marinade for sweet bell peppers

Along with pickled eggplants, cabbage, tomatoes, cucumbers, bell peppers occupy one of their worthy places. This is a very tasty snack that few people will refuse to eat. There are many varieties of marinades for this vegetable, but we are sharing the most famous and popular among housewives.

Ingredients:

• Bell pepper – 2 kg
• Sugar - 100 g
• Salt - 1.5 tbsp.
• Vegetable oil - 100 g
• Table vinegar 9% - 100 g
• Water - 1 l
• Hot pepper (optional) - 2 pcs.

Step-by-step preparation:

1. Wash the pepper, remove the stems and seeds and cut into 4-6 pieces.
2. Pour water into a saucepan and boil. Add sugar, salt, vinegar and vegetable oil.
3. Immediately add half of the prepared pepper. If you wish, you can add 1-2 pods of hot pepper. Boil and cook for 3-5 minutes.
4. From the marinade, transfer the pepper into a 3-liter jar, and add the remaining pepper to the marinade and also boil for 3-5 minutes. Then add it to the same jar.
5. Pour the remaining marinade over the vegetables, roll up the lids and cool slowly, wrapped in a warm towel. Place the preparation in the refrigerator and in a couple of days the peppers will be ready and can be served.

Pickled bell peppers for the winter - 11 most delicious recipes

Marinated bell pepper
Good afternoon, dear readers! Pickled sweet bell peppers are a very tasty and healthy snack or a complete side dish in the winter.

Even in early spring there are still no fresh vegetables and fruits, it is very good to open a jar and replenish the body with healthy vitamins, which are so lacking at this time of year.

For home canning, choose bright red or yellow fruits so that later your dishes will be brighter and more elegant. And there are a huge number of recipes for making pickled peppers.

I just collected a few that, in my opinion, are the most delicious and easiest to prepare. And you choose your favorite.

Pickled sweet bell peppers for the winter, the simplest recipe

You will need:

For 6 liter cans

• 4-5 kg. – sweet pepper (preferably red or yellow)
• 7 tbsp. spoon - sugar
• 1.5 tbsp. spoons - salt
• 1.5 liters – clean cold water
• 50 gr. – vinegar 9%
• 6 pcs. – large bay leaves
• 6 pcs. – large cloves of garlic
• 30 pcs. – buds of spicy cloves and peppercorns
• 6 pcs. – small chili peppers (if the pods are large, cut it into pieces)

How to cook:

1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove seeds and membranes. Cut into slices.

2. We need to prepare the jars. Place 5 pieces in pre-sterilized jars. black peppercorns, cloves and bay leaves, chili pepper, garlic clove.

3. Pour cold water into a separate pan, add salt and sugar, when the pouring boils add vinegar. Taste it, if you don’t like something, you can add a little salt or sugar.

4. Sliced ​​peppers are dipped in portions into boiling brine. Keep for 6-7 minutes and put into jars.

5. Fill with brine and roll up the lids.

Calorie content of bell pepper marinated in brine per 100 g. – 25 kcal

Bon appetit!

Bell pepper marinated with oil

Bell pepper marinated with vegetable oil for the winter

You will need:

• 1 kg. – bell pepper (preferably red or yellow)
• 1 cup of sugar
• 350 ml. – clean cold water
• 150 ml. – vinegar 9%
• 150 ml. – any vegetable oil (preferably olive)
• 1 heaped teaspoon of salt
• Black peppercorns, cloves, bay leaves and garlic - all to your taste

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How to cook:

1. We need to prepare the peppers. The fruits are washed, the stalk is cut off, and the seeds and membranes are removed. Cut into slices.

2. Prepare the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and, at the very end, vinegar. Make a small fire.

3. Place the pepper pieces in the oily marinade and cook for 10 minutes. The peppers will cook down and become limp.

4. After 10 minutes, use a slotted spoon to place the finished pieces into sterilized jars.

5. Boil the filling again and pour into jars. Roll up the cans.

6. Store in a cool and dark place.

Calorie content of pickled peppers in oil per 100 g. – 194 kcal

Bon appetit!

: Pickled bell peppers for the winter

Marinated bell peppers with garlic

Marinated bell peppers with garlic and fresh herbs for the winter

Pepper, according to this recipe, is a ready-made delicious salad with garlic, herbs and seasoned with vegetable oil. Scatters instantly! And they will ask for more!

You will need:

• 1 kg. – sweet pepper
• 1.5 teaspoons each - salt and sugar
• 100 ml. – any vegetable oil
• 1 PC. - large head of garlic
• A bunch of parsley and a bunch of dill or any other fresh herbs
• 50 ml. – vinegar 9%
• Black peppercorns and bay leaves - to your taste

How to cook:

1. Wash the peppers and dry them on a towel.

2. Cover a baking sheet with foil, arrange the whole fruits and place in the oven to bake at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.

3. When the pepper wrinkles and begins to bake, it must be removed from the oven and placed in a plastic bag. Tie the bag tightly. Leave for 5 minutes. After such a “bath” the pepper is well cleaned!

4. Remove the skin, tail and seeds from the baked pepper. It is better to do all these actions over a bowl, as the pepper turns out very juicy and the juice will drain. Cut into pieces and place them in a colander or sieve to drain all the juice. We will make a marinade from it.

5. Prepare the marinade. Pour all the juice that has been collected into a saucepan and add oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, now you can pour in the vinegar and remove from the heat.

6. Peel the garlic and cut into thin pieces. Wash the greens and chop finely.

7. Place in sterilized jars in layers - pepper (to the middle of the jar), herbs and garlic. Then pepper again and add marinade.

8. Filled jars are sterilized for 20-25 minutes and rolled up.

9. You can eat after 2 weeks.

Bon appetit!

: Pickled bell peppers with dill and garlic for the winter

Whole pickled peppers

Whole pickled peppers for further stuffing

If you want to treat yourself to stuffed peppers in winter, there are 2 options. The first is to freeze fresh peppers, and the second is to roll whole peppers into jars!

This is if there is no longer free space in the freezer. And you will always have summer on the table!

You will need:

For a 3 liter jar

• 1.5 kg. – peppers
• 1 -1.5 liters – clean cold water
• 1/2 tbsp. spoons - sugar
• 1 tbsp. spoon - salt
• 2 tbsp. spoons – vinegar 9%
• Bay leaf, black peppercorns, allspice, cloves - a couple of pieces of everything to your taste

How to cook:

1. Wash the fruits and carefully cut off the tail. Remove the entire center (seeds and membranes).

2. Prepare the brine: pour water into a large saucepan, add sugar, citric acid and salt. Boil.

3. Dip the peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.

4. Carefully place the scalded fruits into jars. It can be one on one. Just don’t press or stuff it tightly. Pour in hot brine.

5. Sterilize the filled jars for 15 minutes and roll up.

Bon appetit!

: Preparing peppers for stuffing in winter

Pickled bell pepper

Instant pickled bell peppers

You will need:

• 2 kg. – bell pepper
• 1 PC. – hot chili pepper
• 100 ml. – any vegetable oil and vinegar 9%
• 100 gr. – salt
• 1.5 tbsp. spoons - sugar
• 1 liter – clean water

How to cook:

1. Wash and peel the fruits. Cut into large pieces.

2. Prepare the brine. Pour water into a large saucepan, add butter, salt, sugar, and at the very end vinegar.

3. Place pepper pieces into the boiling marinade, preferably in portions, for 6 minutes.

4. Place the boiled pepper in a jar, pour boiling marinade over it, and put hot pepper on top.

5. When the pickled peppers have cooled, place the jar in the refrigerator. You can eat it right away, but it’s much tastier the next day, when the pieces are well soaked in the marinade.

On a note! Pepper can be served after 2 hours.

Bon appetit!

: Pickled peppers - the easiest and fastest recipe

Marinated bell peppers with onions

Marinated bell peppers with onions - quick, simple and tasty

This is a quick and tasty appetizer if you need to quickly set the table for guests to arrive. But you can also just pamper your family.

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It's very easy to prepare and doesn't take much time. And the result is just to lick your fingers. Let's begin!

You will need:

• 4-5 pcs. – bell pepper
• 2 pcs. – onions (you can take red ones)
• A bunch of different greens (dill, parsley) - to your taste
• 2 tbsp. spoons - any vegetable oil
• 3-4 pcs. - garlic cloves
• Salt, sugar - to your taste
• 1 teaspoon – wine or apple cider vinegar
• 3-4 pcs. – allspice and black peas

How to cook:

1. First you need to pickle the onions. Cut it into thin half rings and put it in a jar, add salt, pepper, sugar, and wine vinegar. Leave for 2 hours to soak. You can prepare the onions in the evening.

2. Wash, peel and coat the peppers with any vegetable oil and bake in the oven or microwave. We remove the skin from the baked peppers - this is optional, but it tastes much better without the skin.

3. Finely chop fresh herbs and garlic and add to the pickled onions. Mix everything.

4. Fill the baked peppers with the resulting mixture and place in a serving bowl.

5. Preparing the filling. Mix oil and vinegar, you can add a little fresh herbs.

6. Pour the resulting mixture over the peppers. You can serve it on the table!

On a note! It is advisable to let this dish sit for about an hour, then the peppers will be soaked in the filling and will be even tastier.

Bon appetit! And good luck with your preparations for the winter!

: Korean sweet pepper with onion

Source: https://ori-pvv.com/zagotovki-na-zimu/marinovannyj-perec-bolgarskij-na-zimu-recepty.html

Marinated sweet bell peppers with garlic

This recipe is good because the peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator.
Also, when preparing this recipe, be prepared for a strong and pungent smell, especially in the first 2 hours of boiling salamur. But when you complete all the stages of cooking, an amazing result will await you. Ingredients:

• Red bell pepper – 10 kg
• Table vinegar - 0.5 l
• Vegetable oil - 0.5 l
• Garlic – 250 g
• Sugar - 400 g
• Salt - 2 tbsp.

Step-by-step preparation:

1. Place peeled garlic, passed through a press, into a cauldron or thick-bottomed dish, pour in vinegar and oil, add sugar and salt. It is this mass that is called salamur.
2. Peel the bell pepper from seeds and stalks, cut into 4-6 pieces and throw into the salamur. Boil the ingredients for 5 minutes.
3. Then, place the peppers tightly to the very top in clean, sterilized, dry and warm jars and fill with boiling brine.
4. Seal the jar with lids and leave to cool, covered with a blanket.

Quick marinated bell pepper recipe

The marinade is designed for 6 liter jars:

• 50 g salt,
• 220 g sugar,
• 10 bay leaves,
• 35 pcs. peas,
• 25 pcs. carnations,
• head of garlic (optional)
• 5 g cinnamon.

Whole pickled bell pepper:

1. Place all ingredients for pouring in a deep bowl, add 2 liters. boiling water, boil for a few minutes, cool.
2. Add 350 ml of 9% vinegar.
3. Pour 5 ml of odorless oil, 2 bay leaves, 6 peppercorns into each sterile jar.
4. Wash colorful vegetables and place in jars.
5. Place a tomato cut into pieces on top, then onion rings.
6. Fill the jars with marinade, boil for 10 minutes, roll up and wrap until cool.

How to pickle bell peppers for the winter?

This recipe for preparing pepper requires minimal costs and affordable products.
At the same time, by consuming the product in winter, you can get the vitamins your body needs. For this recipe, it is advisable to use bell peppers of different colors. Because by combining layers of vegetables when placing them in jars, the snack will look very original. Ingredients:

• Bell pepper – 5 kg
• Hot pepper - 5-7 pcs.
• Water - 0.5 l
• Vegetable oil - 200 g
• Acetic acid 9% - 200 g
• Garlic - 3 heads
• Parsley - bunch
• Sugar - 200 g
• Salt - 3 tbsp.

Step-by-step preparation:

1. Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
2. Peel the peppers (bitter and sweet) from seeds and stalks, wash and dry.
3. Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. If desired, vegetables can be cut into pieces.
4. Place the boiled peppers in sterilized jars, layering them with finely chopped garlic and chopped parsley. Roll up the workpiece with lids and leave under a warm blanket until it cools completely.

Canning sweet peppers without sterilization

You can make peppers without sterilization in pot using a different recipe. In this case, the vegetable is pickled in small long “boats”; it is especially tasty as a cold appetizer.

For the preparation you will need:

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

The dish is prepared quickly

Sequence of preparation of marinated snacks:

1. Vegetables are thoroughly washed, stems and seeds removed. Cut into quarters.
2. Pour oil, vinegar and sugar into a clean container, mix well and bring to a boil.
3. Add quarters and slices to the marinade, bring to a boil and cook for 10 minutes.
4. Place the quarters in pre-sterilized containers, lightly pricking each with a fork.
5. Filled jars are filled with boiling brine and immediately covered with lids.

Such “boats” will become an indispensable addition to the New Year’s table. Their aesthetic and elegant appearance will also allow them to be used to decorate other dishes.