The topic of vegetable harvesting is relevant all year round. In the summer we select recipes, in the fall we prepare them. And enjoy delicious food at any time of the year. You can safely add pickled bell peppers to the piggy bank for the winter.

A delicious snack is prepared in different ways. We will analyze the best cooking technologies.

But first, let's decide why it is worth making such blanks?

In winter, prices for vegetables rise. Therefore, it is advisable to preserve the summer harvest. If you want stuffed peppers for dinner - look in the pantry. Here you have whole fruits, and chopped slices. The basis for salads, first, second courses. Why, a ready-made side dish will always be at hand.

Let's not forget that bell peppers are healthy. Recipes specify a minimum heat treatment, which allows vegetables to retain as many nutrients as possible.

Pickled peppers for the winter - a simple recipe without sterilization

Looking for the perfect marinade for pickling sweet peppers? I offer an exact gram of brine, with which the workpiece turns out to be very tasty. Try it for sure, you will like it.

Consumption of components for marinade per 1 kg of peppers:

• water - 200 ml;
• salt - 30 g;
• garlic - 30 g;
• sugar sand - 100 g;
• vegetable extraction (oil) - 40 ml;
• acetic acid 9% - 100 ml.

Cooking instructions:

1. We clean the peppers from seeds and stalks.
2. Cut the fruit into slices, then transfer to a deep container.
3. Fill with boiling water, cover with a lid. We leave for 10 minutes.
4. Pour the marinade into the saucepan. We combine water with spices, oil and garlic. Consider the consumption of components based on the number of peppers.
5. We take out the Bulgarian slices and send them to the brine.
6. Boil the mass for 6-7 minutes. Prevent burning by stirring.
7. A minute before the end, pour in the essence. Cover immediately with a lid. That way the vinegar won't evaporate.
8. We bring to a boil.
9. We take it off the fire.
10. We lay out the peppers in jars, which we steam in advance. There are several ways to sterilize - choose the most convenient.

Whole bell pepper - recipe for stuffing

I offer a simple and budgetary way of preserving Bulgarian in general. The brine is prepared without oil. As a result, the fruits are so juicy and crispy. Gourmets will appreciate.

• 50 pcs. fruits of medium size;
• 3 liters of water;
• salt - 1 tbsp. l.;
• 3 bay leaves;
• peppercorns (black and allspice) - 5 pcs.;
• 6 art. l. acetic acid 9%;
• sugar - 3 tbsp. l.

Good to know! Blanching is done for a specific purpose. Thanks to this procedure, more fruits are placed in the jar.

Instruction:

1. Peppers are carefully freed from the core with seeds.
2. It turns out beautiful whole fruits that are great for stuffing.
3. Pour water into a large bowl, put on fire.
4. After boiling, we introduce a little salt, then peppers (how much will fit).
5. Boil for 5 minutes with the lid closed. All vegetables cannot be boiled in one go, so we repeat the procedure several times.
6. Then we lay out the fruits in containers. After blanching, 25 medium peppers are placed in one 3-liter jar.
7. Meanwhile, put the marinade on the stove. We send all the components, except vinegar, to boiling water.
8. Cook for about 7 minutes over low heat.
9. Pour vinegar into packed containers. According to 3 st. l. in one jar, with a volume of 3 liters. Then immediately pour the Bulgarian vegetables with hot brine.

We roll up the jars, turn them over and wrap them in a warm towel.

In oil in Caucasian style: fast and tasty

Another interesting solution for canning whole peppers is in oil. This is a Caucasian recipe that will appeal to many.

Product set:

• 10 kg of red pepper (without seeds and stalks);
• 6 art. l. salt;
• 3 cups apple cider vinegar (9%);
• 1 glass of oil;
• 3 glasses of water;
• 6 art. l. granulated sugar.

Herbs and spices to taste:

• celery;
• parsley;
• garlic;
• Bay leaf;
• peppercorns.

Technology step by step:

1. We chop celery and parsley.
2. We divide the garlic into medium plates.
3. We begin to cook the marinade.
4. We add water. Add oil, peppercorns, bay leaf, sugar and salt.
5. We bring it to a boil.
6. We lower the whole peppers for 5 minutes (boil in several batches).
7. We throw the fruits into a colander - let the oil drain.
8. When all the peppers are boiled, we introduce greens and cloves.
9. Boil a little and collect with a slotted spoon. We leave the marinade with spices.
10. Let's start filling the cans. Put peppers on the bottom, then greens and garlic.
11. We continue to alternate layers to the very top. At the end is parsley with celery and garlic.
12. Fill the containers with marinade, cover with lids and set to sterilize.

On a note! Add some salt to the sterilization water.
We roll up the blanks, cool and put away for storage.

Pickled bell peppers with honey - you will lick your fingers

Honey is an amazing product. Increases the useful properties of the dish and improves the taste. Therefore, be sure to try the peppers in honey dressing. You'll like it.

Integral part:

• 2 tbsp. l. honey;
• 150 ml of oil;
• sweet pepper (can be green, yellow, red) - 2000 g;
• acetic acid 9% - 60 ml;
• 2 garlic heads;
• allspice and black pepper - 3 peas each;
• bay leaf - 3 pcs.
• 3 bitter pods;
• 1 st. l. salt;
• 2 tbsp. l sugar;
• water - 1 l.

On a note! The amount shown is for a 2 liter jar.

We start by preparing the marinade.

1. We put water on fire. We bring it to a boil.
2. We free the peppers from the core and divide into 4 boats.
3. Finely chop the hot pepper and cloves.
4. Pour spices into boiling water and add honey.
5. Bring to a boil, boil for 3 minutes.
6. Add chili with garlic, oil.
7. Next, send the peppers to the marinade.
8. Boil the fruits for 7 minutes.
9. Pour in vinegar, remove from heat.
10. Place the slices tightly in a sterilized glass container.
11. Pour the peppers with honey brine.

We roll up the lid, cool and put away for storage. It turns out an awesome snack, which is always in great demand.

Hot pickled peppers - a recipe with garlic not for the winter

I am pleased to present you an awesome appetizer for dinner. It is done quickly, it does not infuse for long - it is also quickly swept off the table.

Let's take the following components:

• 3 peppers;
• frying oil;
• salt to taste;
• 3 garlic cloves.

On a note! Adjust garlic to your liking. Spicy lovers are advised to double the number of teeth. If desired, diversify the composition with herbs.

Cooking step by step:

1. We clean the insides of the peppers.
2. Wash and dry fruits well.
3. We divide large vegetables into two parts across. This makes it easier to use later.
4. Salt each half from the inside.
5. Heat up a frying pan with vegetable oil.
6. Lightly brown the peppers on both sides. Optionally, you can fry the halves with onions.
7. Meanwhile, finely chop the garlic. Prefer a porridge-like consistency? Pass the slices through the press.
8. We spread the fruits in a deep container.
9. Sprinkle with garlic.
10. Next, again a layer of fried peppers, which we sprinkle with the remnants of chopped cloves.
11. Cover the container with a lid.
12. We shake the contents well - so the garlic is evenly distributed over the vegetable slices.
13. We insist 2 hours in the refrigerator.

The snack is ready to eat. Keeps for several days. True, such a yummy is unlikely to linger for a long time.

Delicious pickled bell peppers: video

This recipe has well-calculated ingredients. The result is excellent. The appetizer will appeal even to those who do not particularly like peppers. Let's start preparing soon.

We will need:

• vegetable oil - 200 ml;
• acetic acid 9% - 70 ml;
• 2 kg of bell peppers;
• 1200 ml of water;
• 3 bay leaves;
• granulated sugar - 200 g;
• carnation - 3 buds;
• salt - 70 g;
• 12 black and sweet peas (in equal quantities).

Instruction:

1. We put water on fire.
2. We introduce oil and spices. Bring to a boil.
3. While the water is boiling, prepare the peppers. We cut out the core and divide the fruits into several boats.
4. Next, let's put the peppers in there. We are waiting for seething and boil for 3 minutes.
5. Then we take out the pieces and send the remaining boats.
6. We lay out the boiled peppers in containers (sterilized).
7. We introduce vinegar into the saucepan and pour the brine into jars, completely filling them.
8. We close the lids.

We wrap the blanks, cool and put them in the pantry.

Bulgarian pepper for the winter in Armenian

Meet the awesome Armenian bell pepper appetizer. Crispy spicy pieces are suitable for any dishes. You can leave the blank for the winter or serve it to the table in two days.

Let's prepare a set of vegetables:

• garlic - 150 g;
• red peppers - 2000 g;
• celery - 450 g.

And the ingredients for the marinade:

• 4 tbsp. l. Sahara;
• bay leaf - 6 pcs.;
• 650 ml of water;
• 250 ml essence 6%;
• 2 tbsp. l. salt;
• 250 ml of vegetable oil;
• black peas - 12 pcs.

Step technology:

1. Cut peppers in half, remove seeds and stems.
2. We chop the celery.
3. We divide the teeth into 2-3 parts.
4. We put the marinade on the fire. We combine water with spices and oil.
5. We send the fruits to the boiling brine, boil for 3 minutes.
6. Not all peppers can be boiled at once. Therefore, we repeat the procedure 1-2 more times until all the halves are boiled.
7. We put the finished red ones in a deep saucepan or other vessel with a non-stick bottom.
8. Top with garlic and celery.
9. Then we send the peppers again and the top layer of the garlic-celery mass.
10. We continue to alternate until we use all the components.
11. Cover the bowl with a plate.
12. We fill everything with marinade.
13. We close the lid.
14. We put on a slow fire. Tomim 5 minutes.
15. Cool down. We also lay out the mass in layers in jars, containers, etc. For long-term storage, use sterilized glass containers.
16. We send the blanks to the refrigerator for storage.

The snack is ready to eat in 2 days.

Recipe in Georgian

Important! Consumption is indicated for 2 kg of peppers.

How do you feel about vegetables in a spicy marinade? This recipe is made according to Georgian traditions. The peppers go off with a bang. This is exactly the blank, which is always small.