Many housewives ask themselves the question, but what to prepare for the winter? I would like to offer you a win-win option - a delicious pepper in oil for the winter, it will not only have to everyone’s taste, but its preparation will not take you much time, and this is a huge plus.

Recipe 1. Canned sweet pepper with vegetable oil

For this preparation you will need only Bulgarian sweet pepper.

But for the brine will need more ingredients:

A couple glasses of salt
  . eight liters of water
  . four glasses of sugar
  . well and one glass of vegetable oil and
  . 1 bottle of 6% vinegar.

How to cook:

The recipe for quick cooking is very simple. Pepper must be pierced with a fork near the stem, and then dipped in a hot pickle and cook for 10 minutes.

In the pre-prepared sterilized jars it is necessary to put the pepper, and then just pour the brine and roll up for the winter.

Recipe 2. Bulgarian pepper in oil for the winter with garlic

You will need:

500ml water
  . 2,5kg sweet bell pepper,
  . 100g of sugar
  . 250ml vegetable oil,
  . one or two heads of garlic,
  . 1 parsley root,
  . 5 or 6 black peppercorns,
  . as well as bay leaf and salt to taste.

How to cook:

Sweet Bulgarian pepper will need to be washed, and then cut lengthwise into two halves each. At the same time it is necessary not to forget to remove seeds from the peppers.

Parsley root should also be washed and cleaned, and then finely chopped. Garlic also needs to be cleaned and finely chopped.

In order to cook the marinade you need to heat the water along with the butter, sugar and salt until boiling. After, at your discretion, you can add bay leaf and black peppercorns.

Peppers should be put in the marinade and cook for 5 minutes. After it is cooked, it must immediately be decomposed into clean and sterilized jars. Cover and sterilize must be within 15-20 minutes.

Recipe 3. Bulgarian pepper marinated in oil

Ingredients:

Sugar - 0, 5 st,
  . Bulgarian pepper -3 kg,
  . water - 1.5 liters
  . coarse salt 2 tbsp,
  . vegetable oil (any odorless) - 0.5 st,
  . allspice peas - 6 pieces and
. bay leaf - 4 pieces.

How to cook:

First, you need to put water on high heat, and then add vegetable oil, sugar, salt and other spices. Boil all need 3 minutes.

Further, the fire should be made smaller, and start to put the Bulgarian pepper, washed and cut into strips, in portions.
  The next batch, you need to put as the previous one is boiling. Then you need to add vinegar and boil a lot for another 10 minutes.

In the pre-sterilized jars, the peppers should be placed still hot, rolled up for the winter, and after harvesting it is necessary to wrap up and leave them to cool down.

These three recipes of pepper in oil will help you to prepare a truly delicious billet for the winter, which will be able to please the whole family with its taste and not only.

Few people know how to harvest pepper in oil for the winter. After all, the majority of housewives in the ripening season of vegetables are accustomed to pickling only tomatoes and cucumbers, as well as making all kinds of sauces and lecho.

It should be noted that, despite the apparent complexity, pepper in oil for the winter is prepared quite easily. To do this, you only need to pre-purchase the appropriate varieties of vegetables and the necessary ingredients for the marinade.

Product Overview

Before you introduce the recipe pickled should be told about the properties of this product.

Bulgarian pepper is the record for the content of ascorbic acid. This vegetable surpasses even lemon, orange and blueberry. In addition, such a product includes in its composition vitamins of group B, more precisely B1, B9 and B2. It also contains a large portion of tocopherol, or the so-called vitamin E. As for beta-carotene, it is much more in red pepper than in carrots.

It is impossible to ignore the fact that such a product contains in itself other equally important elements, namely, iodine, sodium, calcium, zinc, magnesium, potassium, copper, phosphorus and manganese.

Of course, in the oil loses some of these elements during heat treatment. However, it still remains very tasty and healthy.

The easiest recipe for pepper in oil (preparation for the winter)

There are quite a few different recipes. Thanks to them, it is possible to quickly and tasty make a billet of Bulgarian. However, the simplest of them is one that does not require the use of a large number of ingredients and free time.

So, for quick cooking homemade marinade, we need:

• sweet pepper of different colors - about 3 kg;
• The water that has settled down is about 1 l;
• sugar is not too large - 1.5 cups;
• medium-sized table salt - 2 large spoons;
• table vinegar - 100 ml;
• unscented sunflower oil - a full glass.

Vegetable preparation

To cook a delicious bell pepper in oil, you should carefully process this vegetable. It is necessary to wash it, and then cut the stem and remove the seeds with partitions that are inside. After that, the product must be crushed into cubes or thin slices.

Cooking marinade

To make a very tasty pepper in oil for the winter, you should cook the marinade well. After all, the flavor of the snack and its shelf life will depend on it.

So, for the preparation of such a dressing should take a large bowl, pour into it the settled water, add sugar and salt. After the liquid boils, it is required to put pieces of sweet pepper in it and mix everything thoroughly. In this composition, it is desirable to cook the ingredients for about 10 minutes. Moreover, 60-120 seconds before the stove is turned off, table vinegar and sunflower oil must be added to the products.

Sterilization process

While pickled peppers in oil will be cooked over low heat, you can safely do this. You need to take a few liters containers and wash them thoroughly. Next, the dishes should be half filled with plain water and put in a microwave, turning it on at maximum power. In this mode, the jars must be kept for about 2 minutes. In the future, the water from the tanks you just need to pour.

As for the lids, they should only be put in a bowl and boiled on low heat for about 5 minutes.

Preservation process

After preparing the cans, it is required to distribute all pre-cooked marinated billet. It is desirable to do this in the following way: first, you need to use a skimmer to catch all the pieces of pepper, and then decompose them into sterilized containers. Next, the vegetables should be filled with hot marinade and immediately roll up the lids. At the end, all the jars are required to turn upside down and wrap tightly in a towel. Exactly one day later, the workpieces can be put away in a cellar, cellar or storeroom.

Eating pepper in oil (cooked for the winter) is possible only a month after its seaming. During this time, the vegetables should be well saturated with marinade, become soft and very tasty.

Canning and harvesting Bulgarian pepper for the winter

We have described above how quick and easy to pickle sweet peppers. But in addition to the presented method, there are many other options on how you can make such a tasty snack.

So, we will need:

• sweet pepper of different colors - about 4 kg;
• settled water - 1 cup;
• sugar is not too large - 1 cup;
• medium-sized table salt - 4 large spoons;
• table vinegar - ½ cup;
• sunflower oil; odorless - 600 ml;
• greens, or rather, dried fennel blossoms - a few umbrellas;
• Allspice - 5 pcs. on each liter jar;
• bay leaf - on a leaf on each jar;
• fresh carrot large - 3 pcs.

Processing ingredients

Canned Bulgarian pepper, blanched in oil, can serve as an excellent snack for any dinner table. It should be noted that there are many options for its preparation. In this section we will tell you about how you can not only pickle such a product, but also pre-stuff it with vegetables.

For a start, should be well processed Bulgarian pepper. It is necessary to wash it, and then cut the stem and gently remove all internal partitions with seeds. At the same time damaging the integrity of vegetables is not recommended.

Seasoning vegetables

Before pickling peppers in oil for the winter, fry some of the vegetables separately. To do this, pour in a little sunflower oil in a saucepan, and then heat it over high heat. Reducing the temperature, it is necessary to put shredded onions and carrots in the pan. Fry these ingredients preferably until transparent. At the very end you can spice them up with salt.

Cooking marinade

Like any recipe for pickled peppers, this method of cooking vegetables also requires the use of fragrant dressings. To create it, you need to take a large saucepan and pour enough water into it. In the same bowl, add sugar and salt.

Heat treatment products

After the water in the pan boils, it is required to dip all the sweet peppers. Boil this vegetable over low heat should be about 7-12 minutes. Moreover, 2-3 minutes before switching off, it is necessary to pour in sunflower oil and vinegar in the same container.

Stuffing vegetables

After the sweet pepper has boiled in the marinade and is soft, it should be carefully removed from the pan and put on a plate. After waiting for the product to cool, it is required to immediately stuff it with previously spiced vegetables. This procedure is carried out as follows: soft Bulgarian pepper should be well opened, and then put it fried onions and carrots, using a small spoon.

The processes of forming and seaming blanks

After the marinade is ready and the pepper is stuffed, you can proceed to the sterilization of the cans. For such a workpiece is recommended to take a liter capacity. They can be sterilized together with the covers in any way you know.

Preparing a few glass jars, they should be distributed bay leaf, peas, black pepper and dill umbrellas. Next, in the tank is required to tightly lay all stuffed peppers. At the same time it is necessary to ensure that it remains in a holistic form. In conclusion, all the ingredients should be poured boiling marinade and immediately roll up.

How to store?

Rolling the filled jars, they are recommended to turn upside down and wrap tightly in an old wadded blanket. In this position, containers should be kept for two days. Then they should be removed in the pantry, cellar, refrigerator or cellar. By the way, some housewives prefer to keep such blanks at room temperature. It should be noted that there is nothing wrong with that. But after the bank is opened, it is necessary to put it in the fridge and eat it for two weeks, otherwise it will spoil.

Pickled peppers with onions

If you want to get a more fragrant snack, then onions should be added to it, and not use only one Bulgarian pepper. Pieces in vegetable oil for the winter such ingredients are very tasty. They can be eaten just like that (along with bread), and added to various main dishes.

So, for the preparation of homemade billet we need:

• sweet pepper of different colors - about 2 kg;
• The water which has settled down - 2 glasses;
• medium sized bitter bulbs - 7 heads;
• sugar is not too large - 3 large spoons (use to taste);
• medium-sized table salt - 2 large spoons (use to taste);
• table vinegar - ½ cup;
• sunflower oil; odorless - 500 ml;
• Allspice - 16 pcs.;
• bay leaf - on a leaf on each jar.

Vegetable preparation

Before you start cooking this should be alternately processed sweet pepper and bitter onions. The first ingredient must be well washed, and then cut it into slices, remove the stem and all internal elements. If desired, such a product can be shredded into cubes.

As for bitter onions, it must be peeled, and then cut into rather thick half rings or rings.

Heat treatment of components

Before boiling vegetables, you should prepare a fragrant marinade. To do this, mix the distilled water and in a large saucepan, and then add to them not too large sugar, peas, pepper and salt.

After the ingredients begin to boil, they should be put chopped sweet peppers and onions. Cook these components preferably about 10-13 minutes. After this time, they need to add table vinegar and mix well again.

Preparation of container

Put the finished snack is recommended in a liter or 750 g jars. But before you implement the venture, the containers must be well washed and sterilized by steaming. To do this, you can use the stove, and microwave, and a double boiler, and even a slow cooker. However, for the sterilization of the covers you only fit the first option. They must be placed in a small bowl, add water and boil over medium heat for about ¼ hour.

The formation of the workpiece

Having sterilized glass jars, they should be spread on a bay leaf, bell pepper with onions, cooked in a fragrant marinade. Moreover, it is necessary to fill the containers directly to the top. After that, they are required to hermetically roll up and turn.

Wrapped blanks in an old quilt or down jacket, they should be kept in this state for about two days. After the specified time, the banks must be removed into the cellar or simply placed in any dark closet.

When and with what to use?

Eat a pickled appetizer made from Bulgarian pepper and onion, preferably after 3-5 weeks after it is rolled up. The specified exposure time is necessary that the vegetables are fully saturated with oil and spices, become the most tasty and fragrant.

Serve this snack to the table, you can with fresh bread, as well as any first or second hot dish. By the way, some housewives use such a billet to make various goulash, gravy, steamed vegetables, and so on.

Let's sum up

From the presented article you learned how to quickly and tasty pickle sweet peppers at home. Which of the described methods is the most delicious is up to you.

It should be noted that for a change to such a snack, you can additionally lay out other vegetables. For example, sliced ​​carrots, zucchini, eggplants, cucumbers, etc. I would also like to say that if you think that the billet is obtained too fresh, salty or sweet, then the amount of added spices can be increased or decreased by relying only on your taste.

Canned pepper in oil will be your annual preparation, if you ever try this snack with its delicate and rich flavor. The recipe for this blank was called "Harmony" not only because of the beautiful appearance of the pepper in the jars. Due to the moderate amount of salt, sugar and vinegar in the recipe, pepper in oil is very tasty and fragrant, with a delicate harmonious taste.

In winter, such pepper can be served as an independent appetizer in oil filling or used as an additional ingredient for the preparation of goulash, pizza, red borscht, stewed potatoes, etc. Preserving bell peppers for the winter does not take you much time, is done quickly and not troublesome. I recommend heartily!

Ingredients for 3 liters of finished canned pepper:

• 3 kg of pepper;
• 1 l of water;
• 200 ml of 9% vinegar;
• 250 ml of vegetable oil;
• 4 tablespoons of sugar;
• 1 tablespoon of salt;
• 12-15 peas of black and allspice;
• 12-15 cloves of garlic;
• 6 bay leaves;
• 6 sprigs of celery.

Cooking:

Garlic peeled, wash in running water. Green celery wash and lay out on a towel to leave excess moisture. Put celery leaves and garlic on the bottom of sterilized jars.

Cooking marinade. In a saucepan with a thick bottom pour water, vegetable oil, pour salt and sugar. Bring to a boil. Put in a marinade bay leaf and peppercorns. Pour vinegar.

Pepper thoroughly wash. Cut in half, remove the stem and seeds, rinse again. Each half is cut lengthwise into 2-3 pieces. Put the chopped peppers into the marinade, cover the pan with a lid. Pepper will be a lot. it will not cover the entire marinade. So it should be, do not worry.

On medium heat, bring the liquid to a boil, then reduce the fire, stir the pepper and cook for about 7-10 minutes, until the pepper is soft. Cooking time depends on the wall thickness of the pepper.

Ready pepper is extracted from the marinade and tightly laid in a jar.

Immediately pour boiling marinade and close the jars with sterile caps - roll up or screw up.

Banks turn upside down and wrap a blanket until they cool down completely (about 1 day). Do not ignore this item if you want your preservation to be stored without hassle, not only in a cool place, but also at room temperature.

Tips and tricks:

For this type of preservation, yellow and red peppers are best. They look very appetizing. And water from green pepper conservation will have an unsightly look.

Choose peppers preferably with the same wall thickness so that the cooking time for them is the same.

Peppers select only ripened - unripe peppers will not give enough taste and flavor.

If you like garlic, then you can safely increase its quantity by two, or even three times - then the pepper will turn out sharper and more fragrant.

This canned Bulgarian pepper turns out very tasty, beautiful and fragrant. Cook, you will not regret!

Marinated yellow and red pepper.

Ingredients:

For the marinade:

• 800 ml of water
• 100 ml of vegetable oil
• 30 grams of salt
• 150 g sugar
• 100 ml of 9% vinegar

Cooking method:

To marinate the sweet pepper in this recipe, it needs to be cut into slices. For the marinade, mix all ingredients, bring to a boil. Lower portions in boiling marinade in small portions, blanch for 5 minutes. Then shift with a slotted spoon into prepared jars and pour boiling marinade. Banks roll up, turn and wrap to cool.

Pepper marinated with garlic.

Ingredients:

• 2 kg of bell pepper in different colors

For the marinade:

• 1 l of water
• 100-120 g sugar
• 30 grams of salt
• 70 ml of vegetable oil
• 100 ml of 9% vinegar
• 10g of garlic
• Bay leaf
• allspice and black pepper to taste

Cooking method:

Bulgarian pepper to clear, cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, butter, salt and sugar. If the pepper is not sweet enough, you can put in more sugar. Pepper to blanch in boiling marinade for 10 minutes, then put them in prepared jars with a slotted spoon. In the marinade add vinegar, boil and pour the pepper. Banks with sweet pepper, marinated according to this recipe, immediately roll up, turn and wrap to cool.

Ingredients:

• 3 kg of bell pepper

For the marinade:

• 1 liter of tomato juice
• 30 grams of salt
• 25 g sugar
• 20 grams of garlic
• 5-10 g fresh hot pepper

Cooking method:

For this recipe for pickled pepper, the stalks and seeds should be removed from the fruit, cut into pieces, put into sterilized jars. For the marinade, bring the tomato juice to the boil / add garlic passed through the press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour the pepper with boiling marinade. Banks to sterilize: 1 liter - 15 min, 2 liter volume - 20 min. Then roll up, turn and let cool.

Ingredients:

• 2.5 kg of red and yellow bell pepper

For the marinade:

• 1 l of water
• 300 g honey
• 100 ml of 9% vinegar
• 150 ml of vegetable oil
• 30 grams of salt
• allspice and cloves to taste

Cooking method:

Bulgarian pepper cut in half, remove the seeds. To marinate pepper for the winter according to this recipe, for the marinade you need to mix all the ingredients, bring to a boil. In the cooked marinade blanch the pepper in small portions of 3-4 minutes, then transfer to prepared jars. Pour the pepper with boiling marinade. Banks should be covered with lids and sterilized: with a volume of 0.5 l - 10-15 minutes, 1 l - 15-20 minutes. Then roll, turn and wrap to cool.

See how appetizing pickled Bulgarian pepper looks on these photos:

Ingredients:

• 1.5 kg of bell pepper
• 1.5 kg of dense sweet-sour apples

For the marinade:

• 2 liters of water
• 400 g sugar
• 200 ml of 9% vinegar
• a pinch of salt

Cooking method:

Remove seeds from peppers and apples, cut into large slices. To prepare the marinade, add sugar, salt and vinegar to the boiling water. In the boiling marinade, lower the peppers and apples in small portions, blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade. Using this recipe for pickled pepper, the jars should be rolled up immediately, turned over and wrapped until cooled.

Ingredients:

• 1.2 kg of pepper
• 1 kg of dense apples
• 30 grams of garlic

For the marinade:

• 1 l of water
• 40 grams of salt
• 150 g sugar
• 25 ml of 9% vinegar

Cooking method:

Before pickling peppers, seeds should be removed from the fruit, cut into slices. Cut the garlic into plates. Prepared products put in sterilized jars. Bring water to the boil with sugar and salt, remove from heat, add vinegar. Pour the marinade into the jars, cover and sterilize: 0.5 liter jars - 5-7 minutes, 1 liter - 10 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 800-900 g of bell pepper
• 400 g hot pepper

For the marinade:

• 900 ml of tomato juice
• 50 grams of salt
• 50 g sugar
• 15 ml of 9% vinegar
• 100 ml of vegetable oil

Cooking method:

To use this simple recipe for making pickled peppers, remove the stalks and seeds from the fruits, put them on a baking sheet and bake in an oven preheated to 180 ° C for 10-15 minutes. Hot pepper put in prepared jars. Bring the tomato juice to a boil, add salt, sugar, vegetable oil, cook at low boiling for 10-15 minutes. Pour the vinegar and remove from heat. Pour the pepper with boiling marinade. Banks immediately roll up, turn and wrap to cool.

Baked Bulgarian pepper in butter marinade

Ingredients:

• 2 kg multicolored bell pepper
• 20 grams of garlic

For the marinade:

• 100 g vegetable oil
• 10 ml of lemon juice
• 10g of salt
• 5 g dried Italian herbs
• 2-3 g ground black pepper

Cooking method:

Before pickling Bulgarian pepper, it should be washed, dried, smeared with vegetable oil, put on a baking sheet and baked in the oven for 15-20 minutes at a temperature of 200 ° C. Peel baked peppers and seeds, save the juice when baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Tightly put the pepper into the jars, pouring marinade on each layer. Sterilize 0.5 liter jars for 15 min. Then roll, turn and wrap to cool.

Pepper stuffed with eggplants.

Ingredients:

• 1 kg of bell pepper
• 700 g of eggplants
• 200 g carrots
• 30 grams of garlic
• 70 ml of vegetable oil

For the marinade:

• 1.5 kg of tomatoes
• 30 grams of salt
• 30 g sugar
• Bay leaf
• black and allspice peas
• dried dill and basil to taste

Cooking method:

For this recipe of pickled Bulgarian pepper, you must first prepare the filling: peel the eggplants, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and chop finely. Grate carrots and fry in butter until soft. Add eggplants, simmer for 10-15 minutes. Pepper Bulgarian pepper, blanch in boiling water for 5 minutes, drain in a colander. Prepared pepper filled with eggplant filling, put in prepared jars, sprinkle with finely chopped garlic. Grind tomatoes with a blender. Bring the mass to a boil, add salt, sugar, spices and herbs, cook for 15 minutes. Pour the hot marinade pepper. Sterilize 0.5 liter jars for 15 minutes, 1 liter - 25 minutes. Then roll up and wrap to cool.

Ingredients:

• 2 kg of yellow and red bell pepper

For the marinade:

• 500 ml of water
• 500 ml apple juice
• 50 grams of salt
• 80-100 g of honey
• 50 ml of 9% vinegar
• 50 ml of vegetable oil
• 2-3 buds of cloves
• a pinch of cinnamon

Cooking method:

Bulgarian pepper cut arbitrarily. For the marinated Bulgarian pickled pepper for the winter, according to this recipe, you need to mix all the ingredients (depending on the sweetness of apple juice, you can increase or decrease the amount of honey), bring to a boil and boil for 3-4 minutes. In the cooked marinade, blanch the pepper in small portions of 4-5 minutes, then transfer to jars. Pour the pepper with boiling marinade. Banks should be covered with lids and sterilized: with a volume of 0.5 l - 10-15 minutes, 1 l - 15-20 minutes. Then roll, turn and wrap to cool.

Ingredients:

• 1.2 -1.5 kg Bulgarian pepper
• 3 cloves of garlic
• 4 peppercorns

For the marinade:

• 1.2-1.5 liters of water
• 50 grams of salt
• 50 g sugar
• 50 ml of 9% vinegar

Cooking method:

Pepper gently cut the stem with seeds. Put the prepared pepper in a 3-liter jar tightly, add garlic and allspice. Pour boiling water, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt and sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour the hot marinade pepper. Jar roll and wrap to cool.

As can be seen in the photo, pickled Bulgarian pepper prepared according to this recipe can be used for stuffing:

Ingredients:

• 1 kg of bell pepper
• fresh hot pepper and garlic to taste

For the marinade:

• 1 liter of tomato juice
• 40 grams of salt
• 4-5 black peppercorns

Cooking method:

Pepper gently cut the stem with seeds. Blanch the prepared pepper in boiling water for 3-4 minutes. Let the liquids drain. Pepper tightly put in a sterilized jar, add chopped hot peppers and garlic. Bring the tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour the pepper with boiling marinade. Jar with homemade pickled pepper roll and wrap until cool.

Ingredients:

• 1 kg of bell pepper
• 1 kg of apples
• 200 g onions
• 15 ml of lemon juice

For the marinade:

• 1 l of water
• 100 g sugar
• 30 grams of salt
• 50 ml of 9% vinegar
• 50 ml of vegetable oil
• 5 allspice peppers
• 4 black peppercorns
• a pinch of cinnamon

Cooking method:

Wash the Bulgarian pepper, carefully cut the stem with seeds, blanch in boiling water for 2-3 minutes. Apples and onions cut into small cubes, sprinkle with lemon juice. Fill the peppers with apple filling and place in sterilized jars. For the marinade, bring water to boil with spices, salt, sugar, butter. Pour the vinegar and remove from heat. Pour the hot marinade pepper. Banks with a volume of 1 l to sterilize for 15-20 minutes. Then roll up and wrap to cool. According to this simple recipe, jars of pepper marinated for the winter do not need to be turned over.

Ingredients:

• 1 kg of bell pepper

For filling:

• 50-70 g of green dill
• 50-70 g of parsley
• 40 g garlic
• 15 g fresh hot pepper
• 10 g sugar
• 20 grams of salt
• 50 ml of vegetable oil
• 30 ml of 9% vinegar

Cooking method:

To use this recipe for pickled Bulgarian pepper, rinse it, dry it, put it on a baking sheet and bake in the oven until soft (it should darken slightly). Put the hot pepper in the bag, tie it tightly, leave for 10 minutes. Then gently peel, remove the core. Remain when baking liquid. Chop dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Put in each pepper a little cooked filling. Stuffed pepper put in jars with a volume of 0.5 liters, pour the liquid released during baking. If it is not enough, add boiling water by filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap to cool.

Ingredients:

• 2 kg of bell pepper
• horseradish leaves
• tarragon

For brine:

• 1 l of water
• 70 grams of salt
• 20 g sugar

Cooking method:

Wash peppers, blanch in boiling water for 2 minutes. Then tightly put in a container, shifting horseradish leaves and tarragon. For brine, bring water to boil with salt and sugar. Pour the pepper with the cooled brine, set the oppression on top. Leave at room temperature for 4-7 days. Then store in a cool place.

The following collection presents recipes with photos of how to pickle hot peppers at home:

Marinated bitter green pepper.

Ingredients:

• 700 g bitter green pepper

For the marinade:

• 1 l of water
• 50 g sugar
• 30 grams of salt
• 20 ml of vegetable oil
• 20 ml of 9% vinegar
• 1 bay leaf

Cooking method:

For this recipe for pickled bitter pepper, the pods need to be washed, not the core with the seeds removed. For the marinade, mix water, salt, sugar, vegetable oil, add bay leaf, bring to a boil. Put the pepper in the marinade, blanch for 7-10 minutes, then transfer to the jars. Marinade bring to a boil, add vinegar, pour pepper. Banks roll up, turn and wrap to cool.

Hot pepper "Spicy".

Ingredients:

• 700-900 g hot pepper
• 20 grams of garlic
• 5-6 allspice peppers
• 2 bay leaves

For the marinade:

• 1 l of water
• 60 g honey
• 30 grams of salt
• 100 ml of 9% vinegar

Cooking method:

Before pickling hot peppers, it must be cleaned of stalks and seeds (it is better to work with gloves). Put the pods in jars, add chopped garlic and spices, pour boiling water, leave for 10 minutes. Then drain the water. Add honey, salt, boil for 2 minutes, pour in vinegar and remove from heat. Pour the pepper with boiling marinade. Banks with hot pepper, marinated according to this recipe, roll up, turn over and wrap to cool.

Ingredients:

• 500 grams of hot pepper
• 20 grams of garlic

For the marinade:

• 350 ml of water
• 150 ml of 9% vinegar
• 100 g sugar
• 50 grams of salt

Cooking method:

To marinate the hot pepper in this recipe, it needs to be washed and cut into rings. Cut the garlic into slices. For the marinade, add salt, sugar, vinegar, garlic to boiling water. Put hot pepper in marinade, bring to a boil. Then transfer to a sterilized jar, pour marinade, roll and wrap until cool.

Ingredients:

• 1 kg of hot pepper
• 100 g of celery greens
• 15-20 g garlic
• 4-5 bay leaves

For brine:

• 1 l of water
• 80 grams of salt

Cooking method:

To cook pickled hot peppers for the winter according to this recipe, you should put the washed and dried celery greens on the bottom of the container. Top with hot peppers, sliced ​​garlic and bay leaves, punctured near the stem. In boiling water, dissolve the salt, cool. Pour the pepper with the cooled brine, set a small oppression on top. Leave at room temperature for 5-10 days, stir occasionally. When the pepper brightens, it is ready. Arrange the pepper in sterilized jars. Boil water, left over from fermentation, add pepper. Banks with hot perts marinated for the winter according to this recipe, roll up, turn and wrap for 2 hours.

Ingredients:

• 1 kg of red hot pepper

For the marinade:

• 2 kg of tomatoes
• 70 g sugar
• 40 grams of salt
• 50 ml of vegetable oil
• 20 ml of 9% vinegar

Cooking method:

If you want to marinate the hot peppers for the winter with this recipe, you need to wash the pods, leaving the core with the seeds. Chop the tomatoes with a blender or rub through a sieve. Bring mass to a boil, add salt, sugar, vegetable oil, boil for 15 minutes. Put the pepper in marinade and cook on low heat for 15-20 minutes, then with the help of a fork spread the pepper into the jars. Marinade bring to a boil, pour vinegar into it and remove from heat. Pour the hot marinade pepper. Banks roll up, turn and wrap to cool.

Ingredients:

• 3 kg of green hot pepper
• 50-70 grams of garlic
• 70-100 g of green dill

For brine:

• 1.5 liters of water
• 90 grams of salt

Cooking method:

Pierce the hot pepper, put it in a container for souring, pouring chopped garlic and greens. Pour with cold brine, set pressure. Leave at room temperature for 5 to 10 days. Then drain the brine, pepper pour fresh brine and store in a cold place.

Look at the selection of photos for hot pickled pepper recipes: