From the specified number of products, 6-8 half-liter jars of preservation are obtained, depending on how tightly you will stuff the pepper into the jars. Sweet pepper marinated with honey is much tastier, so don’t miss the moment and prepare this new recipe for the winter!

Ingredients:

• 3 kg of sweet fleshy pepper

For marinade:

• 1,5 l of water
• 250 ml of vegetable oil
• 2 tbsp. l salt
• 125 ml of vinegar 9%
• 250 ml of honey
• 10-15 peas of allspice
• 5-8 clove buds

How to cook pickled peppers with honey:

First, wash and sterilize the cans and metal lids for preservation. Then we wash the sweet pepper with thick walls, cut it in half and clear it of seeds. If desired, vegetables can be cooked whole, in which case more cans will be needed for preservation.

In a large saucepan, mix the ingredients for the marinade. Pour purified water at room temperature, add odorless vegetable oil, liquid honey, large salt. For flavor, add to the marinade peas of allspice and clove buds, as required by the recipe for pickled pepper in a honey fill.

Stir the marinade and bring it to a boil. Then drop the prepared bell pepper into it.

We will blanch the pepper in a honey marinade for 3 minutes, then transfer it to prepared sterilized jars. Full cans pour a boiling marinade.

Next we will sterilize our pickled pepper with honey. To do this, cover the banks with lids. Dip the pepper in a honey filling in a large container with warm water. We bring the water with the cans to a boil, after which we will sterilize the preparations for 10 minutes for half-liter cans and 15-20 minutes for liter cans.

Gently take the cans from the boiling water and pre-roll our pickled pepper with honey using a canning machine.

Vegetables

Description

Ingredients

Steps

To cook pickled pepper billet at home was convenient and simple, it is recommended to pre-prepare all the ingredients required for cooking.



You should also immediately bring to the desired state and Bulgarian pepper.   It must be washed, dried, separated from the seeds and divided into quarters.



No less important is the process of sterilizing cans. The fate of a canned snack is completely dependent on quality sterility. We use the method proven over the years and process the cans in the oven.   For this, the oven must be preheated to a hundred degrees.  Sterilization time is twenty minutes.



Lids are also worth processing. First, wash them, and then boil for ten minutes.



In the sterilized jars we place the bay leaf, cloves, as well as black and allspice. The amount of these ingredients is designed for one 750 g jar.



Cooking marinade. In a deep container we combine the following components: sunflower oil, apple cider vinegar, water and honey. Mix all the ingredients and measure the resulting amount of liquid.  Add 60 g of salt per liter of such marinade. Put the marinade on the fire and bring to a boil.



In small portions we’ll send quarters of bell pepper to the boiling marinade and cook the appetizer for four minutes.



In prepared cans, tamp the boiled pepper.  We will bring the marinade left in the pan to a boil and pour it into jars with pepper appetizer.



When all the jars are full, we will send them for re-sterilization, the time of which should be twenty minutes. After, roll the blanks with lids.



Tender bell pepper with honey for the winter is ready  and now he is in that magical state when he can subdue everyone with his divine taste.



Enjoy your meal!

Bell pepper is the love of my life. These bright, radiant fruits filled my heart in early childhood. When I cook something (and the season of peppers is open), I add them, where I’m not too lazy in stews, and soup, and in various salads, and even in scrambled eggs, and, of course, roll them up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, it's just a culinary boom, goodies, you can swallow your tongue! The bank produces a sweet game of colors and it is not surprising that it is sweet, because pepper and honey are being prepared. This is a great snack, both for every day and for celebration. It is better to take small fruits, of course without damage, and for beauty, put in a jar multicolored vegetables (red, yellow, green, orange ...). Any novice housewife can make such an appetizer of peppers, since canning is without sterilization.

Pickled pepper with honey for the winter

pepper recipe with honey for the winter

Despite the fact that when pickling some vitamins from pepper disappear, we still get great pleasure from their taste and aroma. In the cold winter season, pickled peppers with honey will perfectly suit other dishes!
  The recipe is quite simple to prepare, preservation is perfectly stored in the pantry for a whole year. If you like to make blanks in a slow cooker, recommendations will be given for it.

Ingredients:

• sweet bell pepper (at the request of different colors) - 3 kg;
• garlic - 2 heads;
• allspice peas 6-8 pcs.;

For marinade:

• water - 1 liter;
• coarse salt - 1 tbsp. l .;
• sugar - 0.5 tbsp .;
• honey - 5 tablespoons;
• sunflower oil - 0.5st .;
• vinegar 9% - 0.5st.

Cooking process:

Initially, we prepare the marinade. To fill the bowl of the multicooker or a small deep pan with water, add all the necessary ingredients for the marinade (salt, sugar, honey, vinegar and sunflower oil).

Peeled garlic also spread here.

And there is allspice, without it there is no way - it is a magical fragrant spice for all preparations.

We put on the stove and bring to a boil. And in the slow cooker we turn on the “Baking” or “Soup” mode.

The ripened pepper fruits are peeled and cut into slices of various shapes.

Boil our peppers in a boiled marinade for no more than 5-6 minutes, until the color changes.

We sterilize banks in advance.

Processed peppers and garlic spread in jars.

We bring the honey brine to a boil and pour the peppers in the jars.

We close the jars with metal lids, turn them over and see if they let the liquid pass. If everything is tight, then we put our jars in the pantry.

Pepper in honey filling is ready.

Bon appetit to all!

We thank Ksenia for the recipe.

Such a preparation has many options: someone cooks the simplest marinade, someone adds carrots, tomatoes or other vegetables to the peppers ... And I discovered the recipe for bell peppers with honey for the winter. A friend told him to me, and at first I was skeptical about such a combination. Seeing my wariness, a friend gave me a jar so that I was convinced that this was an excellent preparation.

After trying, I immediately asked for a recipe: I really liked such bell peppers with honey for the winter. It is very simple in terms of preparation, but very interesting and bright, if we talk about the taste of ready-made preservation. Sweet, fragrant honey in the company with spices makes bell pepper simply magical! Both your family and guests will definitely like it - this is a great appetizer, which is suitable for any solemn feast.

Ingredients:

• 3 kg of bell pepper;
• 1.5 liters of water;
• 250 ml of vegetable oil;
• 2 tablespoons of salt;
• 125 ml of 9% vinegar;
• 1 cup (250 ml) of honey;
• 14-18 peas of allspice;
• 8 to 10 clove buds.

   The weight of pepper peeled from seeds and stalks is indicated. From this amount of ingredients, approximately 4 L of preservation is obtained. The product yield is very approximate and depends on the size of the pieces of pepper. If the peppers are small (variety type "Moldova"), they can be preserved whole by cutting the tail. But such peppers in a jar will fit much less.

How to cook bell pepper with honey for the winter:

For preservation, we choose thick-walled red and yellow peppers of the correct shape, not crushed and not spoiled. We wash the peppers in running water and cut them in half along. Cut the stem, remove the seeds and partitions. Very large peppers are cut again in half (get a quarter of pepper).

Cooking marinade. Pour water, vegetable oil into a wide pan, pour salt, put honey, peppercorns and cloves.

We put the pan on fire and on high heat bring the marinade to a boil. Pour vinegar and mix.

We put the prepared pepper, cover the pan with a lid and return to the fire.

Bring the marinade to a boil. Then gently mix the peppers, reduce the heat and blanch for 3 minutes. During this time, a couple more times, gently, so as not to damage the peppers, mix - they should warm up evenly during blanching, soak in the marinade.

Ready peppers are carefully laid out in previously sterilized, wiped dry jars. We do not compact peppers so as not to damage.

We put the pan with the marinade on a big fire, bring it to a boil again and pour in the peppers. Cans of pepper cover with lids.

We cover the bottom of the wide pan with a napkin, set the jars with peppers and fill them with warm water, slightly not reaching the neck of the jars. We put the pan on fire, on a big fire we bring the water in it to a boil. And, having slightly reduced the fire (so as not to boil too violently), we sterilize: half-liter jars for 10 minutes, liter - 15 - 20 minutes.