When summer comes to its climax, it's time to prepare for the winter, and the conservation of peppers is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, pickled peppers, pickled peppers and other bell peppers. And not only from Bulgarian. Pickled bitter peppers, canned bitter peppers are an excellent independent snack, as well as an ingredient in various salads. That is why canning peppers and recipes for preparing peppers for the winter are so popular.

Canned peppers can be pickled pepper, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned bell peppers, pickled peppers. There are many who like to taste pickled peppers in winter, the pickled pepper recipe allows you to cook this spicy appetizer. Preserving sweet peppers is especially popular. Few know how to marinate peppers tasty today, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, the canning of bell peppers occurs, less often the canning of bitter peppers occurs, because this spicy snack, as they say, is not for everybody. Preservation of sweet or bell peppers can, again, be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled down a little, then it is poured with marinade with spices and rolled up. The sterilization of the jars and the rolling of the peppers are carried out according to the usual rules. This is how sweet peppers are prepared for the winter.

But you can cook not only sweet peppers for the winter, hot peppers for the winter can also be prepared for future use. Bitter peppers for the winter, in principle, are prepared according to the same rules as bell peppers. Preservation in both cases is due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bell peppers are sweet, hot pepper preparations will be hot. An equally interesting process with a very tasty result is the salting of hot pepper. Salting bitter peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to wonder how to salt pepper, how to salt hot peppers, how to salt pepper. Salting pepper or salting pepper is the simplest preparation for the winter of bell pepper or preparation of hot pepper.

At the same time, as they say, not a single pepper, because the preparations from pepper for the winter are quite diverse and this is not only exclusively preparations from pepper. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you love bell peppers, this pepper salad for the winter is a great way to stock up on them. In addition, you can prepare stuffed peppers for the winter. For example, by making frozen stuffed peppers. How to freeze peppers, bell pepper recipes for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find.

Champion in vitamin C content and a powerful antioxidant - bell peppers. And, if the first quality in blanks for the winter decreases slightly, then the second characteristic remains unchanged. The calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet peppers for the winter - a photo recipe for a blank in a sweet filling step by step

Let's prepare pickled peppers in honey for the winter. Yes, do not be surprised, it is in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best suited for preservation. Honey must be chosen very fragrant, then there will be a unique taste and smell. And the triple pouring method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp
• Vegetable oil: 1 tsp
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey "Allspice" pepper is ready! Cool the preservation and put it in a cold place. The main ingredient will marinate well and be saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This blank is good because it is prepared quickly and without fuss, and most importantly - without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors, so that the appetizer is not only tasty, but also beautiful.

The food distribution is designed for 6 liters:

• sweet pepper (without seeds and stalks) - 6 kg;
• water - 2 l;
• sugar - 600 g;
• vegetable oil - 400 ml;
• table vinegar - 250 ml;
• salt - 5-6 dess. l;
• bay leaves - 5-6 pcs.;
• allspice peas - 15-20 pcs.

In the finished product, the energy value will be 60 kcal per 100 g. So:

1. First, we sterilize the jars. You can do this both in the oven and in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 watts. Wash the container with soda beforehand, rinse it and pour 1-2 cm of water. We keep it in the microwave until 2 minutes have passed after boiling. We drain the rest of the water, and turn the containers upside down on a clean towel. We boil metal lids separately and dry well.
2. We chop the Bulgarian fruits arbitrarily, but rather coarsely, removing the stalks with seeds and white veins.
3. Now in a large saucepan, mix all the other ingredients (you can add coriander or cloves). Stirring, let it boil.
4. Dip chopped peppers into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, this can be done in several steps, since the entire amount at once is unlikely to fit.
5. We pack the finished pepper into cans, filling them by 3/4, trying not to consume the marinade if not all the raw materials are cooked.
6. Add the remaining brine to the filled containers to fullness, immediately roll it up, turn it over and keep it in a blanket until it cools completely.

Beautiful pickled peppers are perfect as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of the harvest in tomato

This appetizer will serve as an excellent addition to both winter and summer rations. The sauce can be made from tomato paste, juice, or fresh tomatoes. For the preparation you need to take:

• red and yellow peppers - 1.4 kg;
• sweet peas - 6-7 pcs.;
• unsalted tomato juice - 700 ml;
• sugar - 40-45 g;
• table vinegar - 2 dess. l .;
• salt - 2 dec. l.

The fruits should be prepared as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip chopped peppers into the resulting sauce, boil for 1-2 minutes and put in jars.
3. Sterilize: half-liter 10 minutes, liter - 15.
4. We roll up the boiled lids.

This appetizer option is good both cold and hot.

Bulgarian pepper for the winter in oil

• strong fruits of medium size - 2 kg;
• water - 2 l;
• oil - 1 tbsp.;
• granulated sugar - 0.5 tbsp.;
• salt - 3 tbsp. l .;
• vinegar essence - 1 tbsp. l .;
• garlic - 4 cloves;
• chili pepper - 1 pc.;
• peppercorns.

For whole fruits, it is better to take a 1.5-2 liter jar and prepare it as described above, and chop the peppers with a toothpick in several places. After:

1. In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
2. Very carefully so that the skin does not burst, take the vegetables out of the pan and put them in a jar with peas, 2-3 chili pieces and garlic slices. You need to fill the container with the top, because soon the contents will settle.
3. Add oil, spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill in the contents of the cans and roll up.
4. Cool it upside down under the covers.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation, you will need ripe fleshy tomatoes and yellow bell peppers. It is impractical to save on the quality of fruits.

For the recipe you need:

• tomatoes - 2 kg;
• sweet pepper - 4 kg;
• garlic - 6 cloves;
• lean oil - 200 ml;
• table vinegar - ¾ st.;
• salt - 3 dec. l .;
• sugar - 5 dess. l.

The weight of the fruit is understood as peeled.

Cooking takes place in stages:

1. Peel the tomatoes and cut them into rather large slices.
2. Free the pepper from the stalks and testes, cut into strips 1 cm wide.
3. We put the vegetables in a bowl, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
5. Pour in vinegar, boil for 2 minutes and place in jars. No sterilization required.

The appetizer turns out to be thick with a velvety taste. It goes well with meat, fish, rice, boiled crumbly potatoes, pasta, or even simply with white bread.

With eggplant

How good it is to open a jar of mixed vegetables in winter! This light dish is appropriate not only in the everyday menu, but also on the festive table.

To prepare it, you need to take:

• bell peppers - 1.4 kg;
• eggplant - 1.4 kg;
• tomatoes - 1.4 kg;
• carrots - 0.7 kg;
• garlic - 4 cloves;
• salt - 40 g;
• sugar 40 g;
• sunflower oil - 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue ones should be taken no more than 15 cm long.

The cooking process is as follows:

1. Cut the eggplants lengthwise into 4 parts and across in pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 pieces.
3. Three carrots on a coarse grater.
4. Remove the skin from the tomatoes and make mashed potatoes in any way.
5. In a deep saucepan or basin, heat the oil and first put the blue ones, with an interval of a quarter of an hour - the rest of the vegetables.
6. After 10 minutes, pour out the tomato puree, add spices and simmer for a quarter of an hour.
7. Dip finely chopped hot peppers and garlic cloves into the mixture, reduce the heat.
8. After 5 minutes, remove from the stove.
9. We lay out the hot workpiece in a sterilized container, roll it up, turn it over and leave it until it cools completely.

This version of the preparation is also suitable for a multicooker in the "baking" or "frying" mode.

With zucchini

For this kind of salad, zucchini are only suitable for young ones. They should not be cut very finely, otherwise they will turn into porridge. First you should take:

• zucchini - 1.8 kg;
• peppers - 1.8 kg;
• onions - 750 g;
• carrots - 750 g;
• sugar - 180 g;
• salt - 150 g;
• dill - 50 g;
• sunflower oil - 150 ml;
• table vinegar - 150 ml.

Dill can be taken at will - greens, seeds, or a mixture of them. You do not need to peel the zucchini, just cut off the ends.

Cooking consists of the following stages:

1. Cut the pepper into strips, zucchini - 1 x 1 cm cubes, onions - half rings. Three carrots on a coarse grater.
2. My dill, dry it, chop finely.
3. In a large bowl, mix all the vegetables, except the zucchini. Salt and let it brew for 1 hour so that the juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We spread the zucchini there and simmer the same amount.
6. 5 minutes before readiness, sprinkle the mass with dill, pour in the vinegar, mix.
7. We pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1: 1 ratio. In addition to them, you will need to put in each jar:

• garlic - 2-4 cloves;
• dill umbrellas - 3 pcs.;
• bay leaf - 3 pcs.;
• black peppercorns - 3 pcs.;
• sweet peas - 3 pcs.;
• vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (no slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose pepper shades contrasting with cucumbers.

The cooking procedure is simple:

1. All these spicy ingredients are thrown to the bottom of the glass container.
2. We put whole cucumbers and chopped peppers.
3. Pour boiling water into jars and leave for 20 minutes.
4. At this time, we prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the cans into the sink, immediately fill it with brine and leave it for another 20 minutes.
5. We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it in for the last time.
6. Add essence and roll up.
7. Cool it upside down under the covers.

Pickled red-yellow-green "traffic lights" can be used after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers - 1 kg;
• onions - 2-3 pcs.;
• granulated sugar - 3 tbsp. l .;
• tomato juice - 250 g;
• vegetable oil - 50 ml;
• peppercorns - 2 pcs.;
• salt - 1 tbsp. l .;
• bay leaf - 2 pcs.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter, not only as a cold snack. This vegetable is marinated whole, cut into strips or halves. The insides and seeds can be removed, or left. A delicious and special snack will diversify your winter table and bring a pleasant touch of variety to your 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-consuming.

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 juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

1. The vegetables are washed, the stalk and the seeds inside are removed. The safety of the fruit is carefully preserved, so the seeds are removed carefully.
2. Peppers are placed neatly in a container pre-washed and heated over steam, filling to the top.
3. Pour a vegetable in a jar with boiling water, cover with a lid and leave for a quarter of an hour.
4. Drain off the liquid and bring to a boil again.
5. The contents of the containers are poured, citric acid is introduced and immediately rolled up.

Canned simple peppers in winter are used to fill with minced meat or mushroom, and also simply cut into thin strips into a salad.

Pickled peppers: Grandma Emma's recipe (video)

Pickled Pepper Instant Recipe

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

For quick pickling for the winter of juicy peppers, you will need recipe components:

• 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 a pepper in the marinade.

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

1. The vegetable is washed, the entrails are removed and the stalk area is cut off, chopped in 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 introduced there and sent to the fire. Cook for 5 minutes, add vinegar at the end.
3. Immediately after that, the prepared halves are laid and cooked for 7 minutes after boiling.
4. Slices are shifted into clean and carefully steamed containers, trying to lay the vegetable not tightly. Pour boiling brine and close immediately.

You can not worry about the safety of such a pepper in the marinade: it survives the winter well in any conditions.

Bulgarian pepper marinated with oil

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 taste 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 chopped and the chili is cut into rings.
2. Salt, sugar, butter and the remaining ingredients are added to 350 grams of liquid. Stir and put on fire, bring to a boil and cook for 3 minutes.
3. Add vegetable cubes and vinegar to the boiling brine, boil for 10 minutes.
4. Transfer the vegetable into sterile containers, fill it with hot brine and immediately roll it up.

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

Fried pickled peppers

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

Salting is prepared from the following products:

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

This snack can be closed without sterilization.

An appetizer is being prepared with the step-by-step observance of the actions:

1. The pepper is thoroughly washed, 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. A couple of tablespoons of refined oil are added to each container and rolled up immediately.

This snack can be closed without sterilization, it will last well during the long winter. It is sent for storage in a pantry or cellar, this conservation will withstand the winter even at room temperature.

Canning sweet peppers without sterilization

Pepper can be made without sterilization in pouring in another recipe. In this case, the vegetable is marinated in small long "boats", it is especially tasty as a cold appetizer.

For the preparation you will need:

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

The dish cooks quickly

The sequence of cooking pickled snacks:

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

Such “boats” will become an irreplaceable addition to the New Year's table. 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 winter, they stock up on ingredients:

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

An exquisite appetizer is prepared in accordance with the sequence of actions:

1. The vegetables are thoroughly washed, dried with a paper towel, without violating the integrity of the fruit and preserving the stalks.
2. Whole fruits are blanched in boiling water for three minutes, then removed with a slotted spoon and allowed to drain off excess liquid.
3. Place the fruits in sterile containers.
4. Salt, sugar, oil are added to the liquid in which the peppers were cooked, mixed and brought to a boil. Vinegar is introduced.
5. Vegetables in jars are poured with hot brine, covered with lids and sent to sterilize in a water bath for a quarter of an hour.
6. Roll up and allow to cool in natural conditions.

You can also cook a sweet marinade with honey; it will add a special aroma and taste to the finished dish. After opening, the jar should be kept cold to avoid spoilage of the finished product.

Pickled hot peppers (video)

There are different ways to marinate peppers for the winter: someone prefers salted vegetables, someone will like sweet and sour. The available variations allow you to satisfy the taste preferences of even the most refined gourmets, and the finished dish will diversify the winter table, add vitamins and remind you of the warm summer.

A couple of years ago I tried pickled bell peppers. It was a preparation for the winter. Surprisingly, I have never tasted bell peppers as an independent dish before. 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 in tomato.

But I did not try pepper pickled without oil separately. Somehow it didn't even occur to me that you could pickle it separately. And completely in vain! Because sweet pickled peppers for the winter are a very tasty dish. It is served in addition to any dish; pickles will decorate and diversify any table: festive or everyday.

Now I often bake savory pies in winter, using strips of pickled pepper in the filling. A cake based on shortcrust pastry stuffed with cheese and pickled pepper is very tasty.

Also, sweet pickled peppers will be an excellent filling for cheese and curd casseroles or omelets. Thus, the options for using sweet canned peppers are huge.

This means that little remains to be done - to make several jars of delicious preparation for the winter. It is convenient to marinate sweet peppers in one-liter or half-liter jars.

Pickled bell peppers for the winter: a simple recipe without sterilization

I am pleased to share with you a classic recipe for preparing sweet peppers for the winter. The number of ingredients is calculated for 2 jars of 0.5 liters. If you put 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.;
• onions - 50 g;
• mustard seeds - 2 tsp;
• water - 500 ml.

How to pickle bell peppers for the winter - a step by step recipe with a photo:

To prepare the blank, you will need green, red, yellow and orange sweet peppers. I will make the marinade from water, salt, sugar, onion slices, cloves, black peppercorns, lavrushka, mustard seeds and vinegar.

I wash the pepper thoroughly, remove the stalk, seeds and partitions inside. I cut the peppers into strips (about 1-1.5 cm wide).

I sterilize the jars and lids for the workpiece in advance. This can be done in any convenient way.

I put the chopped strips of sweet pepper tightly in a jar in an upright position.

I boil water separately (this is not the water that is designed for the marinade). I pour the bell 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 again I pour boiling water. I leave it again for 7 minutes.

I also drain this water. I pour mustard seeds into the jars.

Making a marinade. Pour 0.5 liters of water into the ladle, add onions, cut into rings or slices. I throw in the spices, stir.

I put a ladle on the fire, wait for the marinade to boil. I pour in the vinegar, stir it and turn it off.

I pour the boiling marinade into jars of pepper to the brim (I do not put bay leaves from the marinade).

On top, you can lay 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 store them in a cool, dark 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 selected in such a way as to maximize the benefits of the products.

Even the preservation of vegetables is thought out in this regard. So, the Greeks have a popular recipe for preparing grilled sweet peppers.

It is placed in oil, more basil and garlic are added. Roll up in jars for the winter. It turns out incredibly tasty and healthy! This is a very simple recipe.

What you need for 2 liter cans:

• 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 glass;
• ordinary or sea salt - 1 tbsp. spoon.

How to cook pickled bell peppers for the winter with butter slices:

Wash the peppers, do not peel them. Dry, grease liberally with oil and bake on the grill or just in the oven on a baking sheet.
Take out the grill with pepper, let cool, remove the wrinkled skin and scrape out the seeds.

Chop the garlic very finely, and the basil coarser, wash before that.

Banks should be sterilized: put in water and boil for 7 minutes. Boil the lids too - the same amount of time.

Distribute baked peppers, basil herbs and garlic into the jars. Tamp in dense layers.

Drain oil and vinegar into one saucepan, add salt, heat slowly until bubbles appear. Pour the marinade into jars and roll up.

Keep it upside down and wrapped for 12 hours. Next, keep the grilled peppers in oil cool.

Pickled bell peppers for the winter without stuffing oil

There are a lot of lovers of bell pepper - a healthy and tasty vegetable, but not all of them know that this product with its taste and aroma can delight 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 winter for stuffing right now.

On a note! According to our recipe, pickling bell peppers for the winter does not take much time and does not take up energy. The dish turns out to be crispy, incredibly aromatic, salty-sweet taste.

Products:

• bulgarian pepper with a 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 marinate whole bell peppers for the winter so that they are crispy:

Sterilize the jar you have prepared for pickling. Better to do this over steam. Enough for sterilization of one can for 10-15 minutes.

Boil water and put the seaming lid in there for 2 minutes. You can use screw cans or for seaming. Regardless of what jars and lids you will use, you must first sterilize it.

Take bell peppers. 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 by cutting out the stem of all the insides, including the partitions. After cleaning, wash the product well again, both outside and inside.

On a note! Peppers for pickling after peeling should remain intact, you do not need to cut them into halves or several pieces. Cut only the stalk and remove seeds and partitions through the existing hole.

Place the peeled, whole peppers in a sterilized jar, tamping them as close (tighter) as possible to each other. If they lose their shape a little at the same time, it's not scary.

Salt to your liking. As a rule, one or two teaspoons of salt is enough for a three-liter jar. You may need more or less.

Pour cold distilled or boiled water, roll up or tightly close the screw cap. Shake the container several times. Leave in the room for two or three days, but not more than three.

During this period, the jar of pickled bell peppers should be turned over several times, shaken, but not opened. It is recommended to open it only when needed before serving.

On a note! You do not need to boil and pour vegetables with hot water, in this case, pickled peppers will lose their consistency and will not be crispy.

When ready, to stop the fermentation process, put the pickled bell pepper three days later in the refrigerator. It is already possible to eat the product after 3 days of salting, it is enough just to cool the pepper a little before serving in the refrigerator.

If you marinate bell peppers for the winter, then you should only store the jars in the refrigerator for no more than 1 year. Store unopened for about 36 hours in a cool place and 10 hours in a room.

Video: Pickled bell peppers with honey

Among all the summer fruit and vegetable variety, sweet Bulgarian pepper takes its rightful place. This place, frankly speaking, is an honorable one. Many vegetable snacks and salads for the winter are not complete without this bright, beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both as part of numerous dishes, and in splendid isolation. So, many housewives love to pickle bell peppers for the winter. There are many recipes for pickled bell peppers, marinated in tomato juice, honey, hot pepper, along with cucumbers, zucchini. We offer a very simple and quick recipe for sweet and sour pickled bell peppers in vinegar marinade.

Taste Info Other blanks

Seaming ingredients

• bell peppers - 1.5 kg,
• water - 300 ml,
• vegetable oil - 1 glass,
• sugar - 0.5 cups,
• garlic - 5 cloves,
• vinegar - 200 ml,
• bay leaf - 3 pcs.,
• salt - 1 tablespoon;
• peppercorns - 8-10 pcs.

How to make pickled bell peppers for the winter

You can pickle both bell peppers of the same variety, and different varieties in one jar. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I have collected different peppers.
Let's make the peppers.


Extract the seed core from the vegetable and cut the fruit into small strips.
As for the size of the strips, we focus on making the pepper convenient to eat.


For the marinade, we need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. Garlic can be added, but it is not required.


Pour water into a bowl or saucepan, add vegetable oil, sugar and the rest of the ingredients.

Put the pepper in the same place. Put on fire and blanch the pepper for 5-6 minutes in boiling water.


The pepper will wither and settle into a more compact position in the bowl.


Steam the cans, boil the lids.


Put the bell pepper in jars, pour the marinade that remained in the bowl.


Cover the jars with lids and put them to sterilize in a water bath. To do this, you can use a spacious pan, the bottom of which is covered with a linen napkin.


We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. We turn the cans over and leave in this form for 2-3 hours.


We got such a pickled pepper, this dish is prepared easily and simply, the peppers taste with a sweet and sour pleasant taste.

Teaser network

Recipe No. 2. Pickled sweet peppers for the winter "Traffic Light"

This funny name can be explained simply: the recipe uses peppers of three "traffic light" colors, that is - red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and if you also connect your imagination, and not just throw pieces of vegetable into jars, but shift them in colored layers) you will get a canning that will not be ashamed to put on the most luxurious festive table. And besides, this salad is very tasty for the winter. Try it!

For 2 half liter jars:

• 500-700 g of sweet peppers (about 20 pieces, if vegetables are small),
• 60 g sugar (a quarter cup or 6 rounded tablespoons),
• 60 g vinegar (9%),
• incomplete teaspoon of salt,
• 5 tablespoons of vegetable oil
• 150 ml of cold water
• 1 large bay leaf,
• 4 allspice peas.

Pickled bell pepper recipe step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can also into 6). You need to remove the seeds from each quarter.


In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. In two approaches, put pepper in it, let it cook no more
4-5 minutes (so that it does not have time to soften too much and become porridge).


Carefully transfer the pieces of pepper into prepared sterile jars (at the bottom of each, put half a leaf of lavrushka and two peas of allspice). Pour hot marinade over everything. Roll up lids, turn over and wrap overnight.


That's all! Personally, according to this recipe, I got exactly 2 jars.