How to pickle red bell peppers. Super recipes: Jalapeno, Bellflower, Dungan and Bulgarian pickled peppers for the winter

11.04.2019 Salads

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

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is for carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

Bell pepper has a high content. Having eaten 100 grams, you will replenish daily rate ascorbic acid. In addition, there is a small amount of, and. It also contains manganese, magnesium, copper, potassium and other vital elements.

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

Instant Garlic and Parsley Recipe

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

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

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

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

How to pickle whole bell peppers for the winter

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

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

Enrich the tomato sauce with sugar, vinegar, salt and butter. And we put the pan with this mixture on the fire. In the meantime, peel off the tails and seeds. Then we rinse it and prick each fruit in several places with a fork. Then we send half of the prepared peppers to the boiling tomato marinade.

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

And pour the pepper on top tomato pickle... Immerse the second batch of pepper in the remaining marinade and cook it. While it is cooking, we canning the first batch of the blank. Next, we turn the cans over, wrap them up and leave until it cools completely. Then we do the same with the second batch of pepper.

To facilitate the process, I advise. It will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

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

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

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

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

Bring the composition to a boil, then reduce the heat to medium and immerse the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Boil until soft, but do not overcook. After that, put the first batch of pepper in jars and immerse the second batch to boil, etc.

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

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

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

Cooking pickled bell peppers without sterilization

Trust me when you cook in winter stuffed pepper from this blank, your household will be amazed. They will definitely be sure that you used fresh product, but not canned. it the best way preparation of pepper for the winter for stuffing.

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

After we put the blanks in clean jarscalded with boiling water. Fill the top with boiling water in which the pepper was cooked. Next, we cover the container with a metal lid and tighten it with a seaming key. Then we turn the conservation upside down, wrap it up and leave it to cool down.

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

Pepper cooked in honey-vinegar marinade

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

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

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

We switch to the preparation of the marinade. Pour water into a saucepan, add salt, honey and sugar here. Mix everything thoroughly, add oil and bring the composition to a boil. Next, immerse pieces of pepper in the brine. After the liquid boils, time the time - cook for no more than 5 minutes. Remember to stir the peppers periodically so that they cook evenly.

On the last stage add vinegar and mix everything well again. We transfer the workpiece to sterile jars and fill it with honey-vinegar marinade. Next, we cover the cans with metal lids and tighten with a seaming key. Well, after that everything follows the pattern - we turn it over, insulate it and wait for the blank to cool completely.

Super fast onion option

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

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

I advise you to use oblong pepper (this is the "kapi" variety) for this snack. Wash it and dry it dry with a kitchen paper towel... Then remove the ponytails with seeds, but do it very carefully - do not damage the pepper.

Then we grease the vegetables with oil and bake them in a micron. If you don't have the opportunity to bake, it doesn't matter. Pour oil into a skillet and sauté the peppers on all sides over high heat. Then cover the pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or roasting, we make a filling for it. Cut the peeled onions into thin half rings and transfer them to a bowl. Salt, pepper it and sugar. Mix everything thoroughly and leave for 10 minutes. During this time the crystals of salt and sugar will dissolve. Next, fill the onion with vinegar (1 tablespoon), leave for an hour. And then we wring it out to remove acid residues. By the way, this is how you can.

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

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Pepper the mixture and add a clove of garlic chopped on a garlic press and a little greens. Fill the stuffed pepper with this filling and send it for a couple of hours in the cold. And then we sharpen both cheeks.

Additional tricks

Try to use fleshy varieties of bell peppers for pickling. The color is not important - different shades look even more beautiful. Yes, and try to use milk ripeness vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you marinate delicious pepper for stuffing for the winter, can also be preserved in 3-liter bottles.

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

Now you know how to marinate peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by dropping the link to the article. And don't forget to update. And for today all - see you again, my dears!

This tasty preparation sweet pepper on plain and quick recipe Lovers of savory cold snacks will definitely like it. Pieces of juicy multi-colored bell pepper in spicy and fragrant marinade are slightly crispy, perfectly retaining their shape and color juiciness. Such a dish is quite self-sufficient (for example, with bread), although as an addition to meat and cereals it is also excellent.

This recipe for pickled sweet peppers for the winter does not imply subsequent sterilization, while the cans are perfectly stored even in a city apartment (in a closet or a dark place). From the specified amount of ingredients used, exactly 3 liters are obtained vegetable preparation - I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking a dish step by step with a photo:

The first step is to prepare the dishes for the blanks - jars and lids. I sterilize jars in microwave oven, and I boil new lids on the stove (5 minutes after boiling is quite enough). In this case, glass jars with a volume of 500 milliliters are used: I wash them in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam in the microwave at the highest power, three pieces for 9-10 minutes each batch. After that, we will deal with vegetables: for this recipe, it is advisable to take bell pepper different color. Moreover, the thicker the walls of the fruit, the tastier and juicier it will turn out ready-made snack... My pepper, dry it and chop pretty in large pieces free form. Cut out the stalks, seeds and light veins. Thus, we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in the already cut form. If you have fewer vegetables, use as much as you have.

It's time to start a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters into a pan of a suitable volume (I have a four-liter one) table vinegar and 200 milliliters of odorless vegetable oil. Next, put 300 grams of ordinary granulated sugar, 2 tablespoons with a small hill table salt (not iodized!), add 3 bay leaves and 10 pieces of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Put some pieces of sweet pepper in the boiling marinade. 3 kilograms do not fit right away, so for convenience, I cooked pepper in 3 doses.

We keep the dishes on medium heat and wait re-boiling marinade. Once you see a vigorous boil, keep the heat low and cook the vegetables for about 3-4 minutes. Cooking times can vary significantly depending on the desired softness of the pepper. For example, after 4 minutes of moderate boiling, the pieces will be only slightly soft, and most of the crunch will remain. If you cook the peppers for 5-6 minutes, the finished snack will turn out to be soft, while even longer heat treatment vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. 1 kg chopped fresh pepper after cooking it is placed in two half-liter cans... We send the second and subsequent batch of vegetables to the boiling marinade, cook, and then put them in jars in the same way and cover them with lids.

When all the bell peppers are in the jars, bring the marinade to an active boil and pour it into the blanks. It is important to pour to the very edge, so that then the excess air that is hidden between the slices of pepper takes this place on top.

Champion in Vitamin C and powerful antioxidant - Bell pepper. 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

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

For preservation, red, orange or yellow fruits... Honey must be chosen very fragrant, then it will be unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Time for preparing: 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 bell 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 finished workpiece energy value will be 60 kcal per 100 g. So:

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. Keep it in the microwave until 2 minutes after boiling. We drain the rest of the water, and turn the containers upside down on a clean towel. Metal covers boil separately and dry well.
We chop the Bulgarian fruits arbitrarily, but coarsely enough, removing the stalks with seeds and white veins.
Now in large saucepan mix all the other ingredients (you can add coriander or cloves). While stirring, let it boil.
Dip the chopped peppers in 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.
We pack the finished peppers into cans, filling them by 3/4, trying not to consume the marinade if not all the raw materials are cooked.
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 a great addition for both winter and summer rations. The sauce can be made from tomato paste, juice or fresh tomatoes... For 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:

Add all the ingredients except the main one to the tomato and bring to a boil.
Put chopped peppers into the resulting sauce, boil for 1-2 minutes and put in jars.
Sterilize: half-liter 10 minutes, liter - 15.
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 1.5-2 liter jars and prepare as described above, and chop the peppers with a toothpick in several places. After:

In a deep saucepan, pour the fruits with cold water, wait until it boils, and immediately remove from the stove.
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, since the contents will settle soon.
Add oil, spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the cans and roll up.
Cool it upside down under the covers.

Sweet peppers for the winter with tomatoes

For a beautiful, bright workpiece, you will need ripe fleshy tomatoes and yellow sweet 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:

Peel the tomatoes and cut them into rather large slices.
We free the pepper from the stalks and testes, cut into strips 1 cm wide.
We put the vegetables in a bowl, bring to a boil and cook with low heat for a quarter of an hour, stirring occasionally.
Add vegetable oil, spices and garlic, cut into plates, simmer the same amount.
Pour in the vinegar, boil for 2 minutes and place in the 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 in winter assorted vegetables! it light dish appropriate not only in daily menubut 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:

Cut the eggplants lengthwise into 4 parts and across in pieces of 4-5 cm. Soak in brackish water for 15-20 minutes.
Prepared as described above, cut the pepper into 4-8 pieces.
Three carrots on a coarse grater.
Remove the skin from the tomatoes and make mashed potatoes in any way.
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.
After 10 minutes, pour out tomato puree, add spices and simmer for a quarter of an hour.
Dip finely chopped into the mixture hot pepper and garlic cloves, turn down the heat.
After 5 minutes, remove from the stove.
We lay out the hot workpiece in a sterilized container, roll it up, turn it over and leave it until it cools completely.

This variant of 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 don't need to peel the zucchini, just cut off the ends.

Cooking consists of the following stages:

Cut the pepper into strips, zucchini - 1 x 1 cm cubes, onions - half rings. Three carrots on a coarse grater.
My dill, dry it, chop finely.
In a large bowl, mix all the vegetables, except the zucchini. Salt and let it brew for 1 hour to make juice.
Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
We put the zucchini there and simmer the same amount.
5 minutes before readiness, sprinkle the mass with dill, pour in vinegar, mix.
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 a few hours. We choose pepper shades contrasting with cucumbers.

The cooking procedure is simple:

All the indicated spicy components are thrown onto the bottom of the glass container.
We put whole cucumbers and chopped peppers.
Pour boiling water into jars and leave for 20 minutes.
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 for another 20 minutes.
We drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour it in for the last time.
Add essence and roll up.
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.

It is difficult to find a person who would not like bell peppers, because this vegetable is great for salads, main dishes, and even for table setting. Personally, I'm ready to enjoy independent taste pepper that cannot be interrupted by anything: barely perceptible pungency, but, nevertheless, pronounced sweet taste Is an incomparable combination that you want to capture for a long time. Probably, it was thanks to such motives that people began to preserve their loved ones so that cold winter, get the jars in which it lurks summer harvest, which retained the same taste and color, without a single drop of changes. We will do the same with sweet pepper: "freeze" it best qualities and give ourselves the opportunity to enjoy it incomparable taste, in any season.

Ingredients:

sweet bell pepper - 3 kg (thick, fleshy);
water - 1-1.5 liters;
vegetable oil - ¾ glass;
salt - 2 tbsp. spoons;
table vinegar (9%) - ½ cup;
honey - 1 glass (can be replaced with sugar in the same amount);
allspice - 10-15 peas;
cloves (to taste) - 3-7 buds;
bay leaf (optional) - 3-4 leaves.

Pickled bell peppers cooking method:

1. First, the bell pepper should be thoroughly rinsed, and only then, start cutting it.
Now choose the option that seems more convenient to you.

You can roll the peppers in their original form. One has only to exclude the cap of pepper, slightly trimming it around the edges, with a sharp knife: thus, you are without special efforts will be able to pull it out, and the core of the pepper, on which the seeds are hidden. They will certainly not be useful to us.

The second option: you can cut the pepper into long slices, and getting rid of the cap, core and seeds will not be difficult at all.

2. Now we are preparing the marinade: all the ingredients, except for the sweet pepper, are mixed in a large saucepan and heated. Stir the mass constantly and make sure that it does not run away from its territory. If someone does not like honey or it is contraindicated for someone, then replace it with sugar in the same amount. It turns out just as well with sugar!

In addition to the pan, you can also use a wide metal basin. Who remembers in soviet times it was with the help of such equipment that the vegetables were prepared for conservation, and the berries were boiled - a method that has been tested over the years and generations.

3. Dip pepper into the boiling marinade. Only 3 minutes is enough, because we do not need to completely boil the vegetables: we slightly blanch them in the marinade and this will be enough.

4. Dip the pepper into pre-sterilized jars. Note that you do not need to shove the entire workpiece into one container: give the vegetables more freedom, so they will be better saturated with the marinade, and the result will please you even more. As soon as the bell peppers are placed in the jar, add the marinade to them.

5. It remains to sterilize the cans: cover them with a lid, put them in hot water and heat until it boils. Don't forget to put a cloth napkin on the bottom of the dish! We boil for about 15 minutes (if we are talking about a jar with a capacity of 1 liter; or 10 minutes for 0.5 liters).

You can also sterilize pickled bell peppers in the oven. To do this, put the cans in cold oven, set the temperature to 120-150 degrees. And from the moment of reaching the right temperature we sterilize jars of vegetables for the same amount of time as in water on the stove.

Then we take out the cans and seal them tightly.

Pickled bell peppers are ready for the winter! Enjoy your meal!!!

Sincerely, Natalia.

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

Ingredients:

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

How to prepare pickled peppers for the winter:

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

Prepare cans and lids in advance. They need to be washed with baking soda and sterilized. I sterilized the jars and lids by steaming in a multicooker. I like this method because it is less hot, and you can sterilize 4 cans at the same time.

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

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

I put it like this until the pepper fits easily. Then I put the jar on the table and shove strips of pepper into the slots. The pepper should be packed tightly.

The strips of pepper alternate in color to make it look beautiful.

Then I pour the water into the sink.

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

Pour salt, sugar into the pan, put peppercorns.

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

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

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