Preserving food for the winter is an integral part of Russia's culinary heritage. Who doesn't love crunching a cucumber or enjoying a delicious juicy tomato in winter, autumn or early spring? On our site, we have already talked a lot about recipes for canning various products. Today we will talk about how to cook pickled peppers. It should be said that pickled bell peppers and pickled hot chili peppers are a worthy alternative to the usual cucumbers and tomatoes. It goes not only as an appetizer, but also as a side dish to various types of meat and potato dishes. In this article, we will tell you about proven methods of canning different types of peppers so that you can pamper your family with delicious things for a whole year.

Quick pickled peppers

The most popular recipe is pickled sweet peppers. Snacks made from hot hot red pepper are not to everyone's taste, they are not for everyone. In addition, a salad with pickled chili peppers for people suffering from gastritis and other gastrointestinal diseases has been ordered, but a sweet bell pepper snack - please! So let's start with sweet pepper.

How are quick pickled peppers made? Why fast? Because this dish turns out to be so delicious that it is simply impossible to wait long! The principle of how quick pickled peppers are prepared is as follows: the pepper is boiled a little in boiling water with spices, but so that it retains its shape, then it is poured with marinade and left to brew for a day. To prepare pepper according to our recipe, you will need:

• juicy bell pepper of any color, small size - 2 kg
• table vinegar - 2/3 cup
• water - 1 l
• granulated sugar, vegetable oil - 0.5 cups each
• salt - 2 tbsp. spoons

These products are enough to prepare 4 liters of snacks.

Pour vinegar, water, and vegetable oil into a large saucepan. Add sugar and salt to them and put on the stove. Leave to boil.

During this time, wash the peppers and, without peeling, prick with a fork so that air comes out of them.

Boil the peppers in a boiling marinade for 5 minutes, after which we transfer them to glass containers.

Fill the jars with boiling marinade up to the hangers and roll them up. Wrap up and leave to cool.

When the jars are cold, you can put them in the pantry or wherever they will be stored. You can open the jars whenever you want, since the pepper is already initially ready for use.

If you want to eat all the resulting peppers at once, then fill them with marinade and let it brew in the refrigerator for 24 hours. Very simple and delicious!

Pickled hot pepper

If you are a spicy lover, then pickled hot peppers are perfect for you. This appetizer goes well with grilled meat and good quality grape wine. Actually, this is how it is eaten in Georgia, which is famous for its ability to cook deliciously and eat satisfyingly.

It doesn't take much to cook pickled hot peppers for the winter. It is enough to properly cook the pepper marinade with ideal herbs and properly process the peppers themselves so that they retain their shape, color and taste, but at the same time give off unnecessary bitterness. So, we are preparing hot red pepper. To prepare 1 liter of snacks, take:

• hot red pepper - 500 g
• cilantro, dill - 5 branches each
• mint - 2 sprigs
• young garlic - 2 heads
• salt - 2 tsp
• sugar - 2 tsp
• coriander - 1 tsp
• black and allspice peas - 1 tsp each
• bay leaf - 2-3 pcs.
• cloves - 2-3 inflorescences
• white grape vinegar - 150 ml

Let's process the pepper first. Wear gloves as peppers burn your skin. For canning, choose very high quality peppers - rich red color, without veins, with green tails. The pepper should be thoroughly washed and pierced through the tail near the tail so that air can escape from it, and even better - cut the peppers lengthwise so that they give the marinade extra bitterness.

Put the peppers in a saucepan, fill with cold water and bring to a boil, then cook for about 4 minutes. After that, cover the pan with a lid and steam the peppers for another 15 minutes.

During this time, we tear off all the leaves from the branches of greenery, discard the stems. We leave the leaves intact, no need to cut.

We put them in a saucepan with water and spices, cook the marinade for 5 minutes, then pour grape vinegar into it and leave it to brew for 10 minutes.

It remains to wash and sterilize the jars, put herbs, garlic and peppers in them, trying not to damage them, pour the marinade under the very lid and preserve.

Pickled peppers with cabbage

Peppers can be canned not only separately, but also as part of salads or snacks from several components. The best combination is pepper marinated with cabbage. Despite the fact that the combination of products seems uncomplicated, cabbage marinated with Bulgarian pepper is a dish that can decorate a festive table. It is only important to cook it correctly and serve it beautifully. Try making colored peppers canned with carrots. It will look very impressive on a plate. For this recipe you will need (for 1 liter of finished product):

• bell pepper - 5 pcs.
• finely chopped cabbage - 0.5 kg
• carrots - 1 pc.
• hot red pepper - 0.5 pod
• sugar - 2 tbsp. spoons
• salt - 1.5 tbsp. spoons
• table vinegar - 20 ml (2 tablespoons)
• water - 1 glass

First of all, wash the peppers and carefully cut out the stalks along with the seeds.

In a bowl, mix chopped cabbage with 1 tbsp. spoon of salt and easily crumple it.

Add grated carrots to the cabbage and fill the peppers with this mixture.

Prepare the marinade: for this we mix water, sugar, salt and vinegar. Bring the marinade to a boil, then add the chili pepper to it. Pour the peppers with boiling marinade and, covering the bowl with a plate, put oppression. Leave the pepper for 2 days to marinate.

After this time, we transfer the peppers to sterilized jars, fill with brine and roll up.

As you can see, there are many recipes for delicious preservation. Get inspired and experiment! Delicious blanks for you!

Step by step cooking:

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

Advice:

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

Sweet bell pepper marinade

Along with pickled eggplants, cabbage, tomatoes, cucumbers - Bulgarian pepper takes its one of worthy places. This is a very tasty appetizer that few people will refuse to eat. There are many varieties of marinades for this vegetable, but we share the most famous and demanded among housewives.

Ingredients:

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

Step by step cooking:

1. Wash the pepper, remove the stalks with 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. Optionally add 1-2 hot pepper pods. Boil and cook for 3-5 minutes.
4. From the marinade, transfer the pepper to a 3 liter jar, and put the remaining pepper in the marinade and boil for 3-5 minutes. Then add to the same jar.
5. Pour the remaining marinade over the vegetables, roll up the lids and cool slowly with a warm towel. Put the workpiece in the refrigerator and after a couple of days the peppers will be ready, and they can be served to the table.

Pickled sweet bell pepper with garlic

This recipe is good because 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 go through all the cooking steps, you will have an amazing cooking result.

Ingredients:

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

Step by step cooking:

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

How to pickle bell peppers for the winter?

This recipe for harvesting peppers requires minimal costs and affordable products. At the same time, using the workpiece in winter, you can get vitamins that are not enough for the body. For this recipe, it is advisable to use bell peppers of different colors. Since by combining layers of vegetable when laying in jars, the appetizer will look very original.

Ingredients:

• Bulgarian pepper - 5 kg
• Bitter 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 tablespoons

Step by step cooking:

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

A quick pickled bell pepper recipe

Along with quick recipes for pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deserve its place of honor. A quick, spicy pepper pickled in just a day, with a garlic aroma, is no different from the one prepared for the winter. It is not too soft, but with a slight crunch.

Ingredients:

• Sweet bell pepper - 2 kg
• Vegetable oil - 100 ml
• Salt - 100 g
• Hot pepper - 1 pod
• Sugar - 1.5 tablespoons
• Water - 1 l
• Table vinegar 9% - 100 ml

Step by step cooking:

1. Peel peppers from stalks, seeds and unnecessary things. Cut into several not very small pieces, depending on the original size of the fruit.
2. Boil water to make the marinade. Add sugar and salt, add oil and vinegar. Put hot pepper there.
3. Then add prepared bell peppers and bring food to a boil. Cook for no more than 5 minutes.
4. Choose a suitable pickling container and place the boiled peppers in it. Pour marinade over them, let cool and refrigerate.
5. After a day, the pepper will be marinated, and you can taste it, and after two days it will be absolutely ready.

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 peppers or bell peppers can again be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the peppers are boiled a little, then they are poured with marinade with spices and rolled up. The sterilization of the jars and the rolling of the peppers are carried out as usual. 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 pepper for the winter, in principle, is prepared according to the same rules as Bulgarian pepper. 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 pepper, bell pepper recipes for the winter, canning pepper recipes, canning sweet peppers, pepper recipes for the winter, the answers to these and many other questions - look on our website, you will definitely find.

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

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 up the peppers in their original form. One has only to exclude the cap of the pepper by cutting it slightly around the edges with a sharp knife: this way, you can easily 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 is absolutely no problem.

2. Now we are preparing the marinade: mix all the ingredients, except for the sweet pepper, in a large saucepan and heat. Stir the mass constantly and make sure that it does not run out of its territory. If someone does not like honey or it is contraindicated for someone, then replace it with sugar in the same amount. Sugar is no worse!

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 vegetables were prepared for conservation, and 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 lightly 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 marinade, and the result will please you even more. As soon as we put the bell peppers 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 them until it boils. Don't forget to put a cloth 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 a cold oven, set the temperature to 120-150 degrees. And from the moment the desired temperature is reached, we sterilize the jars of vegetables for the same amount of time as in the 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.

Both appetizer options are simple to prepare and have a very bright and memorable taste. Italian-style marinated peppers are made from baked peppers and marinated partly in their own juice. The flavor of this appetizer is based on a combination of smoky notes of baked pepper, herbs, garlic and olive oil. This appetizer can be served in a few hours. The pepper turns out to be aromatic, juicy, tender and incredibly tasty.

The second variant of the snack - crispy pickled peppers - has a similar, at first glance, set of components. There are also some spices and garlic and herbs that give the dish aroma and piquancy, but the cooking process is significantly different and gives a completely different result. The pepper remains slightly crunchy and has a spicy flavor with a pungent peppercorn.

Each option is good in its own way. Try it and choose which one you like best!

Prepare ingredients according to the list.

Let's start with cooking quick pickled peppers in Italian... Rinse the peppers thoroughly and place them on a baking sheet in one layer.

Pierce the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the peppers over so that they cook evenly.

Place the baked peppers in a bag, seal them tightly and leave for another 15 minutes - so the peppers will be easy to peel.

Peel the peppers and cut into strips, drain all the juice and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add garlic and herbs to the chunks of pepper.

For the marinade: add 1-2 tablespoons to the collected baked pepper juice. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the pepper. Add ground black pepper and salt to taste.

Mix everything thoroughly and cool completely. And then cover it tightly and refrigerate for 5-6 hours, or even better, overnight.

Instant pickled peppers in Italian are ready!

I admit, this option is my favorite. Both the pickled pepper itself and the fragrant marinade are delicious in it, which is delicious even to soak with a piece of bread. In my family, this snack is rarely allowed to brew. Flavored with basil, lemon juice instead of vinegar, complemented by slices of feta cheese or feta cheese - this "under-marinated" pepper already tastes incredibly good. And if you still allow him to brew - it is simply impossible to tear yourself away from him!

Now let's prepare the second option for the snack - instant crispy pickled peppers... This method of preparing a snack is a little longer, because peppers need to be pickled for a day.

For a snack, peel the seeds and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Cut the onions into half rings. And garlic - in slices. Also chop fresh herbs finely. And add 1/3 or half of the chopped hot pepper if desired.

To prepare the marinade: Measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour in sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar to taste as needed. Turn off heat and pour in vinegar.

Connect the prepared components. Pour the hot marinade over the peppers and vegetables and mix thoroughly.

Cover the container and place it lightly. Let the marinade cool completely and then place in the refrigerator. In a day, the snack will be ready for tasting.

Instant pickled peppers are ready! Good appetite!