What juicy and tasty vegetable do we most often think about when we want to make a salad? But aren’t we starting to think about it, planning preparations for the winter immediately after, but in all sorts of ways? I'm pretty sure most of us would immediately think of bell peppers. How many delicious dishes you can cook with it, but no less ways to prepare bell peppers for the winter. The best recipes can be collected for a long time from relatives, friends, acquaintances and the Internet, but I will make my small collection of recipes for you. The ones that are the best and most delicious recipes for me.

Bulgarian pepper for the winter today we will preserve in several proven and very tasty ways.

Pickled bell pepper for the winter - a step-by-step recipe for harvesting

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so fragrant and savory, with a slight sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack on our own.

For pickled bell peppers you will need:

  • sweet bell pepper - 3 kg,
  • vinegar 9% - 1 glass,
  • sugar - 0.5 cups,
  • salt - 2 tablespoons,
  • garlic - 1 head,
  • bay leaf - 8-10 leaves,
  • fresh parsley - a large bunch,
  • peppercorns - 1 teaspoon,
  • cloves - 6-8 pcs.

Fleshy red and yellow peppers are best suited for pickling. Too thin-walled peppers will not be as tasty. Fruits can be taken in any size, since it is still most convenient to cut them for packing in jars. So the capacity of each jar of pickled peppers will be maximum.

Cooking:

1. Wash the pepper. Remove the stem and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or 3 pieces, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Put the pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not completely boiled. Pickled peppers are very good when slightly crunchy.

5. Prepare canning jars. Cans of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pot of water, hold them over steam, or put them in the microwave with water and let them boil.

To make Bulgarian pepper fragrant and slightly spicy for the winter, we put our “spices” on the bottom of sterilized jars. Put in each 3-4 cloves of garlic, cut each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now hot, just boiled, put the pepper in jars. Make it as tight as possible and don't be afraid to crush or fold the pepper pieces. When all the peppers are laid out, pour the marinade from the pan up to the edge of the jar. In it, the pepper will continue to marinate.

7. Screw on the lids of the jars or roll them up with a typewriter. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will perfectly complement your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the festive table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bulgarian pepper for the winter in honey filling - recipe with photo

Bulgarian pepper for the winter with honey is a very simple, but at the same time delicious recipe. Peppers are sweetish, crispy with sourness. Very unusual because the honey will impart its own unique flavor. In my opinion, honey goes very well with bell pepper, it simultaneously complements its sweetness and sets off great. There are no spices that are bright in taste in such a marinade, which leaves the honey with the opportunity to reveal its taste and the taste of pepper. For a winter variety of blanks, the recipe is very suitable.

For canning, I most often recommend taking jars that are not too large, especially if your family is not too large and an open jar of pepper will have to stand in the refrigerator for a long time. Why risk your health once again, and the products are a pity. Agree, if you want more, you can always open two small jars. But it is impossible to preserve the big one back.

In addition, when you cook something for the first time, make small volumes for the experiment. After all, what one likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

For cooking you will need:

  • bell pepper - 1 kg,
  • honey - 4 tablespoons,
  • vinegar 9% - 4 tablespoons,
  • vegetable oil - 3 teaspoons,
  • salt - 2 teaspoons,
  • black peppercorns - 1 teaspoon,
  • coriander seeds - 1 teaspoon.

Cooking:

1. Wash the sweet pepper and cut it into two parts. Remove the core along with the stem. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, it can even be 4. The main thing is to make such pieces that it will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full, they will not keep for a long time due to the large amount of air. It is better to prepare the remaining peppers in a different way, for example, make a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in jars. Fill the jars to the very brim, cover them with sterilized lids and leave in this form for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey to the bottom, put salt, peppercorns and coriander seeds in it. Please note that sugar is not put, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan, we will prepare the marinade from this broth. Add vegetable oil and vinegar.

7. Bring the marinade to a boil and pour over the jarred peppers again.

8. Then screw the caps on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the banks must cool before they can be stored.

This very tender and spicy marinated appetizer will surely please you on a long winter evening, with its summer taste. Enjoy yourself and treat your family.

Pickled bell peppers in oil in Caucasian style

Here is another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. Pepper turns out so fragrant and tasty that you can’t drag it by the ears.

The recipe is not at all complicated, and the addition of a large amount of herbs and garlic makes the Bulgarian pepper only tastier for the winter.

Bulgarian pepper in tomato sauce

If we are looking for all kinds of delicious options for preparing bell peppers for the winter, then it’s just a sin not to remember how wonderfully the tastes of pepper and tomatoes combine. Everyone's favorite lecho is just from this category. But, if you want to cook not lecho, in which a wide variety of other vegetables are often added, but simply sweet peppers in tomato juice, then this recipe is just right.

In tomato sauce, we will cover large pieces of pepper, which will be our spicy winter snack.

To prepare bell pepper in a tomato, you will need:

  • bell pepper - 5 kg,
  • tomato juice not salty - 3 liters,
  • vegetable oil - 1 cup,
  • salt - 2 tablespoons,
  • sugar - 0.5 cups,
  • vinegar 9% - 6 tablespoons,
  • spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Cooking:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a dish that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to the tomato juice. This will be our tomato marinade. Juice can be taken from the store, or you can cook it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then put all the bell peppers. Mix well and cook, stirring, for 15 minutes.

4. Hot, freshly boiled pepper in tomato juice, transfer very tightly into pre-sterilized jars. Fill with juice to the very edge and twist the lids. Lids must also be sterile.

After that, turn the jars over and make sure that the lids do not leak. In this upside down position, put the jars on the table and wrap them with a terry towel. Let them cool, after which you can remove the bell pepper for the winter and store in a cool place.

Will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we have not yet tried to do with pepper to preserve it deliciously. Well, for example, we haven't fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter just need to close at least one jar for a delicious variety.

You know that when frying, the taste of pepper changes a little, and we will try to save it for the winter. And believe us, we will succeed, because the recipe is extremely simple to prepare. Even, probably easier than standard pickling.

My mother once said that this is a recipe for the lazy. But for us, this will mean that we won’t have to put in extra effort, and the quality of a tasty workpiece will not deteriorate from this.

You will need:

  • sweet bell pepper of any color (preferably not large) - 2.5 kg,
  • garlic - 1 head,
  • hot pepper - 1 small pod,
  • vinegar 9% - 0.3 cups,
  • sugar - 1 glass,
  • salt - 1 tablespoon with a slide,
  • vegetable oil for frying.

Cooking:

1. Wash the young small pepper. It is not necessary to clean it, because we will fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so that they are fried on all sides. By the way, the oil will splatter and shoot a lot, so cover it with a lid or a special screen from oil splashes.

3. Sterilize the jar(s) with lids. Lay the fried peppers in a prepared jar in layers, alternating with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper, and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in multiple jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars you have filled with pepper.

5. Now boil a kettle or pot of water. Fill the jar with boiling water two-thirds, pour vinegar into the water, and then add to the very top.

Salt, sugar and vinegar mix themselves right in the jar and are evenly distributed over all the peppers. Especially after a while, while the bank will be stored until winter. Don't worry about it, it's a proven method.

6. Now the jar needs to be turned over and wrapped in a warm one in the standard way so that it cools slowly.

So our simple way of cooking fried bell peppers for the winter is ready. Try and enjoy the cold winter.

Bulgarian pepper stuffed with cabbage for the winter - video recipe

For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that you can put a filling of thinly shredded cabbage and carrots inside each. Here you just have to calculate everything well, because taking large bell peppers and containers you will have to look for the appropriate one.

But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.

Good afternoon, dear readers! Pickled sweet is a very tasty and healthy snack or a full-fledged side dish in the winter.

Even in early spring, while there are still no fresh vegetables and fruits, it is very good to open a jar and replenish the body with useful vitamins, which are so lacking at this time of the year.

For home canning, choose bright red or yellow fruits so that later the dishes are brighter and more elegant. And there are a huge number of recipes for making pickled peppers.

I just collected a few that, in my opinion, are the most delicious and easy to prepare. And you choose your favorite.

Pickled sweet bell pepper for the winter the easiest recipe

You will need:

For 6 liter jars

  • 4-5 kg. - sweet pepper (preferably red or yellow)
  • 7 art. spoons of sugar
  • 1.5 st. spoons of salt
  • 1.5 liters - clean cold water
  • 50 gr. – vinegar 9%
  • 6 pcs. - large bay leaves
  • 6 pcs. - big teeth
  • 30 pcs. - buds of spicy cloves and peppercorns
  • 6 pcs. - small chili peppers (if the pods are large, then cut it into pieces)

How to cook:

1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove the seeds and partitions. Cut into slices.

2. Banks need to be prepared. Put in pre-sterilized jars - 5 pcs. black peppercorns, cloves and bay leaf, chili pepper, garlic clove.

3. Pour cold water into a separate pan, add salt and sugar, when the filling boils, add vinegar. Taste it, if you don't like something, you can add a little salt or sugar.

4. Sliced ​​peppers are dipped into the boiling brine in portions. Hold for 6-7 minutes and lay out in jars.

5. Fill with brine and roll up with lids.

Calorie content of bell pepper marinated in brine per 100 gr. - 25 kcal

Bon appetit!

Bulgarian pepper marinated with butter

Bulgarian pepper marinated with vegetable oil for the winter

You will need:

  • 1 kg. - bell pepper (preferably red or yellow)
  • 1 cup of sugar
  • 350 ml. - clean cold water
  • 150 ml. – vinegar 9%
  • 150 ml. - any vegetable oil (preferably olive oil)
  • 1 teaspoon with a slide - salt
  • Black peppercorns, cloves, bay leaves and garlic - all to your taste

How to cook:

1. We need to prepare the peppers. The fruits are washed, the stalk is cut off, the seeds and partitions are removed. Cut into slices.

2. We are preparing the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and at the very end - vinegar. Make a small fire.

3. Send the pepper pieces to the oily marinade and cook for 10 minutes. The peppers will soften and soften.

4. After 10 minutes, spread the finished pieces with a slotted spoon into sterilized jars.

5. Boil the filling again and pour into jars. Roll up the banks.

6. Store in a cool and dark place.

Calorie pickled peppers in oil per 100 gr. - 194 kcal

Bon appetit!

Video recipe: Pickled bell peppers for the winter

Pickled bell pepper with garlic

Pickled bell peppers with garlic and fresh herbs for the winter

Pepper, according to this recipe, is a ready-made delicious salad with garlic, herbs and seasoned with vegetable oil. Disintegrates instantly! And they ask for more!

You will need:

  • 1 kg. - sweet pepper
  • 1.5 teaspoons each - salt and sugar
  • 100 ml. - any vegetable oil
  • 1 PC. - large head of garlic
  • bunch and bunch or any other fresh greens
  • 50 ml. – vinegar 9%
  • Black peppercorns and bay leaf - to your taste

How to cook:

1. Wash the peppers and dry them on a towel.

2. Line a baking sheet with foil, lay out whole fruits and send to the oven for baking at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.

3. When the pepper is wrinkled and begins to burn, it must be removed from the oven and folded into a plastic bag. Tie the bag tightly. Leave for 5 minutes. After such a “bath”, the pepper is well cleaned!

4. Remove skin, stem and seeds from roasted peppers. All these actions are best done over a bowl, as the pepper turns out to be very juicy and the juice will drain. Cut into pieces and put them in a colander or sieve to drain all the juice. From it we will make a marinade.

5. We are preparing the marinade. Pour all the juice that you have collected into a saucepan and add the oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, now you can pour the vinegar and can be removed from the heat.

6. Peel the garlic and cut into thin slices. Wash greens and finely chop.

7. Layers are placed in sterilized jars - pepper (to the middle of the jar), herbs and garlic. Then again pepper and pour the marinade.

8. Filled jars are sterilized for 20-25 minutes and rolled up.

9. You can eat after 2 weeks.

Bon appetit!

Video recipe: Bulgarian pickled peppers with dill and garlic for the winter

Whole pickled peppers

Pickled peppers whole for further stuffing

If you want to treat yourself to stuffed peppers in winter, then there are 2 options. The first is to freeze fresh peppers, and the second is to roll whole peppers into jars!

This is if there is no free space in the freezer. And you will always have summer on the table!

You will need:

For a 3 liter jar

  • 1.5 kg. - peppers
  • 1 -1.5 liters - clean cold water
  • 1/2 st. spoons of sugar
  • 1 st. spoon - salt
  • 2 tbsp. spoons - vinegar 9%
  • Bay leaf, black peppercorns, allspice, cloves - everything to your taste in a couple of things

How to cook:

1. Wash the fruits and carefully cut off the tail. Take out the entire middle (seeds and partitions).

2. Prepare the brine: Pour water into a large saucepan, add sugar, citric acid and salt. Boil.

3. Dip peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.

4. Place the scalded fruits carefully in jars. Can be one to one. Just don't push or squeeze too hard. Pour in hot brine.

5. Sterilize filled jars for 15 minutes and roll up.

Bon appetit!

Video recipe: Harvesting peppers for stuffing in winter

Pickled bell pepper

Pickled bell peppers

You will need:

  • 2 kg. - bell pepper
  • 1 PC. - hot chili pepper
  • 100 ml. - any and vinegar 9%
  • 100 gr. – salt
  • 1.5 st. spoons of sugar
  • 1 liter - pure water

How to cook:

1. Wash and peel fruits. Cut into large pieces.

2. I'm preparing the brine. Pour water into a large saucepan, add oil, salt, sugar, at the very end, vinegar.

3. In a boiling marinade, it is better in portions, lower the pieces of pepper for 6 minutes.

4. Put the boiled pepper in a jar, pour boiling marinade over it, put hot pepper on top.

5. When the pickled pepper has cooled, put the jar in the refrigerator. You can eat immediately, but it tastes much better the next day, when the pieces are well saturated with marinade.

On a note! Peppers can be served on the table after 2 hours.

Bon appetit!

Video recipe: Pickled peppers - the easiest and fastest recipe

Pickled bell peppers with onions

Pickled bell peppers with onions - quick, easy and tasty

This is a quick and tasty snack, if you need to quickly set the table for the arrival of guests. But you can also just pamper your family.

It's very easy to prepare and doesn't take much time. And the result is just licking your fingers. Let's begin!

You will need:

  • 4-5 pcs. - bell pepper
  • 2 pcs. - heads of onions (you can take red)
  • A bunch of different greens (dill, parsley ...) - to your taste
  • 2 tbsp. spoons - any vegetable oil
  • 3-4 pcs. - garlic cloves
  • Salt, sugar - to your taste
  • 1 teaspoon - wine or
  • 3-4 pcs. - allspice and black peas

How to cook:

1. First you need to pickle the onion. We cut it into thin half rings and put it in a jar, add salt, pepper, sugar, wine vinegar. Leave for 2 hours to soak. You can prepare onions in the evening.

2. Wash the peppers, brush with any vegetable oil, bake in the oven or microwave. Remove the skin from roasted peppers - this is optional, but without the skin it is much tastier.

3. Finely chop fresh herbs, garlic and add to the pickled onions. We mix everything.

4. The resulting mass is filled with baked peppers and placed in serving dishes.

5. Ready to fill. Mix oil and vinegar, you can add a little fresh herbs.

6. Pour the mixture over the peppers. Can be served!

On a note! It is advisable to keep this dish for about an hour, then the peppers will be saturated with filling and will be even tastier.

Bon appetit! And good luck preparing for the winter!

Video recipe: Korean sweet peppers with onions

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Pickled yellow and red peppers.

Ingredients:

For marinade:

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

Cooking method:

To pickle sweet peppers according to this recipe, it must be cut into slices. For the marinade, combine all ingredients and bring to a boil. Dip the pepper in small portions into the boiling marinade, blanch for 5 minutes. Then shift with a slotted spoon into prepared jars and pour boiling marinade over. Banks roll up, turn over and wrap until cool.

Peppers marinated with garlic.

Ingredients:

  • 2 kg bell peppers of different colors

For marinade:

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

Cooking method:

Peel the bell pepper, cut into rings. For the marinade, bring water to a boil, add spices, chopped garlic, oil, salt and sugar. If the pepper is not sweet enough, you can add more sugar. Blanch the pepper in a boiling marinade for 10 minutes, then put it in prepared jars with a slotted spoon. Add vinegar to the marinade, boil and pour over the pepper. Jars of sweet peppers marinated according to this recipe are immediately rolled up, turned over and wrapped until cool.

Ingredients:

  • 3 kg bell pepper

For marinade:

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

Cooking method:

For this recipe for pickled peppers, you need to remove the stalks and seeds from the fruits, cut them arbitrarily, put them in sterilized jars. For the marinade, bring tomato juice to a boil / add garlic passed through a press, chopped hot pepper, salt, sugar, boil for 2 minutes. Pour boiling marinade over peppers. Sterilize jars: 1 liter - 15 minutes, 2 liter - 20 minutes. Then roll up, turn over and let cool.

Ingredients:

  • 2.5 kg red and yellow bell peppers

For marinade:

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

Cooking method:

Cut bell pepper in half, remove seeds. To pickle peppers for the winter according to this recipe, for the marinade you need to mix all the ingredients, bring to a boil. In the prepared marinade, blanch the pepper in small portions for 3-4 minutes, then transfer to prepared jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 liter - 10-15 minutes, 1 liter - 15-20 minutes. Then roll up, turn over and wrap until cool.

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See how appetizing pickled bell peppers look in these photos:






Ingredients:

  • 1.5 kg of bell pepper
  • 1.5 kg firm sweet and sour apples

For marinade:

  • 2 liters of water
  • 400 g sugar
  • 200 ml 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 boiling water. Dip peppers and apples in small portions into the boiling marinade, blanch for 1-2 minutes. Then transfer to sterilized jars and pour boiling marinade. Using this recipe for pickled peppers, the jars should be immediately rolled up, turned over and wrapped until cool.

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Ingredients:

  • 1.2 kg pepper
  • 1 kg firm apples
  • 30 g garlic

For marinade:

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

Cooking method:

Before marinating peppers, the seeds must be removed from the fruits, cut into slices. Cut the garlic into slices. Place prepared products in sterilized jars. Bring water with sugar and salt to a boil, remove from heat, add vinegar. Pour the marinade into jars, cover with lids and sterilize: jars with a volume of 0.5 l - 5-7 minutes, 1 l - 10 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

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

For marinade:

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

Cooking method:

To use this simple recipe for pickled peppers, you need to 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. Put hot peppers in prepared jars. Bring tomato juice to a boil, add salt, sugar, vegetable oil, cook at a low boil for 10-15 minutes. Pour in the vinegar and remove from heat. Pour boiling marinade over peppers. Banks immediately roll up, turn over and wrap until cool.

Baked bell peppers in butter marinade

Ingredients:

  • 2 kg multi-colored bell pepper
  • 20 g garlic

For marinade:

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

Cooking method:

Before marinating Bulgarian pepper, it must be washed, dried, greased with vegetable oil, put on a baking sheet and baked in the oven for 15-20 minutes at a temperature of 200 ° C. Peel the roasted peppers from the skin and seeds, save the juice released during baking. Mix oil, lemon juice, salt, herbs, black pepper, add the juice released from the pepper. Place peppers tightly in jars, pouring marinade over each layer. Sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.

Peppers stuffed with eggplant.

Ingredients:

  • 1 kg bell pepper
  • 700 g eggplant
  • 200 g carrots
  • 30 g garlic
  • 70 ml vegetable oil

For marinade:

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

Cooking method:

For this pickled bell pepper recipe, you first need to prepare the filling: peel the eggplant, cut into large slices, sprinkle with salt, mix and leave for 20 minutes. Then rinse, squeeze and finely chop. Grate carrots on a fine grater, fry in oil until soft. Add eggplant, simmer for 10-15 minutes. Peel the bell pepper, blanch in boiling water for 5 minutes, drain in a colander. Fill the prepared peppers with eggplant filling, put in prepared jars, sprinkling 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 over the peppers. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

  • 2 kg yellow and red bell peppers

For marinade:

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

Cooking method:

Cut bell pepper randomly. For the pickled bell pepper marinade 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 prepared marinade, blanch the pepper in small portions for 4-5 minutes, then transfer to jars. Pour boiling marinade over peppers. Cover the jars with lids and sterilize: 0.5 liter - 10-15 minutes, 1 liter - 15-20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

  • 1.2 -1.5 kg of bell pepper
  • 3 garlic cloves
  • 4 allspice peas

For marinade:

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

Cooking method:

Carefully cut the stalk with seeds from the pepper. Put the prepared pepper tightly in a 3-liter jar, add garlic and allspice. Pour boiling water, leave for 15 minutes, then drain the water and use to prepare the marinade. Add salt, sugar to it, bring to a boil, pour in vinegar and remove from heat. Pour the hot marinade over the peppers. Roll up the jar and wrap until cool.

As you can see in the photo, pickled bell peppers prepared according to this recipe can be used for stuffing:

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Ingredients:

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

For marinade:

  • 1 l tomato juice
  • 40 g salt
  • 4-5 black peppercorns

Cooking method:

Carefully cut the stalk with seeds from the pepper. Blanch prepared peppers in boiling water for 3-4 minutes. Let the liquid drain. Pepper tightly put in a sterilized jar, add chopped hot peppers and garlic. Bring tomato juice to a boil, add peppercorns, salt, boil for 2 minutes. Pour boiling marinade over peppers. Roll up a jar of homemade pickled peppers and wrap until cool.

Ingredients:

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

For marinade:

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

Cooking method:

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

Ingredients:

  • 1 kg bell pepper

For filling:

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

Cooking method:

To use this recipe for pickled bell peppers, they need to be washed, dried, put on a baking sheet and baked in the oven until soft (it should darken slightly). Transfer hot peppers to a bag, tie tightly, leave for 10 minutes. Then carefully peel off the skin, remove the core. Keep the liquid released during baking. Grind dill, parsley, garlic and hot pepper in a blender, add salt, sugar, vinegar and oil. Put some of the prepared stuffing into each pepper. Place stuffed peppers in 0.5 l jars, pour in the liquid released during baking. If it is not enough, add boiling water, filling the jars to the top, and sterilize for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

  • 2 kg bell pepper
  • horseradish leaves
  • tarragon

For brine:

  • 1 liter of water
  • 70 g salt
  • 20 g sugar

Cooking method:

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

The following collection contains recipes with photos on how to pickle hot peppers at home:





Pickled hot green pepper.

Ingredients:

  • 700 g bitter green pepper

For marinade:

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

Cooking method:

For this recipe for pickled hot peppers, the pods must be washed, the core with seeds should not be 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 jars. Bring the marinade to a boil, add vinegar, pour pepper. Banks roll up, turn over and wrap until cool.

Hot pepper "Piquant".

Ingredients:

  • 700-900 g hot pepper
  • 20 g garlic
  • 5-6 allspice peas
  • 2 bay leaves

For marinade:

  • 1 liter of water
  • 60 g honey
  • 30 g salt
  • 100 ml 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 to it, boil for 2 minutes, pour in vinegar and remove from heat. Pour boiling marinade over peppers. Roll up jars of hot peppers marinated according to this recipe, turn over and wrap until cool.

Ingredients:

  • 500 g hot pepper
  • 20 g garlic

For marinade:

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

Cooking method:

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

Ingredients:

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

For brine:

  • 1 liter of water
  • 80 g salt

Cooking method:

To prepare pickled hot peppers for the winter according to this recipe, you need to put washed and dried celery greens on the bottom of the container. Put hot pepper, chopped garlic and bay leaf pierced near the stalk on top. Dissolve salt in boiling water, cool. Pour the cooled brine over the pepper, place 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 the water left over from fermentation, pour over the pepper. Jars with spicy peppers marinated for the winter according to this recipe, roll up, turn over and wrap for 2 hours.

Ingredients:

  • 1 kg red hot pepper

For marinade:

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

Cooking method:

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

Ingredients:

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

For brine:

  • 1.5 liters of water
  • 90 g salt

Cooking method:

Pierce hot pepper, put in a container for pickling, sprinkling with chopped garlic and herbs. Pour cold brine, set oppression. Leave at room temperature for 5-10 days. Then drain the brine, pour fresh brine over the pepper and store in a cold place.

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





Preparations for the winter are not complete without canned bell pepper. From bell pepper you can prepare delicious salads, lecho, dressings, pickled peppers, peppers for stuffing.

Bulgarian pepper is a very healthy and tasty snack in winter.

We present to you recipes for preserving bell peppers for the winter with various vegetables and spices.

Proven recipes for pepper blanks will be useful to any housewife.

Pickled bell peppers for the winter

You always want to cook something original - for example, pickled peppers for the winter. A simple homemade bell pepper recipe. From this amount of ingredients you get 5 liter jars of delicious pepper.

Ingredients: Bulgarian pepper - 4 kg.

Marinade: water - 1 l., vinegar 9% - 200 g., sunflower oil - 200 g., sugar - 200 g., salt - 2 tbsp. l., bay leaf - 2 pcs., black peppercorns - 5-6 pcs., allspice - 2 peas, cloves - 2 buds.

Recipe

Wash the pepper and free from seeds. Cut each peppercorn into 4 pieces.

Prepare the marinade: pour everything into a saucepan with 1 liter of water, except for vinegar. Boil for 5 minutes, add vinegar at the end.

Dip the pepper in boiling water and blanch for 2 minutes.

We take out the pepper with a slotted spoon and lower it for 5 minutes in the marinade boiling over low heat.

Sterilize jars and lids. Arrange the pepper in sterile jars, pour hot marinade over and roll up the lids. Peppers in jars should be in the marinade, so do not stuff too much

Bon appetit in winter!

Bell pepper lecho with tomatoes

Incredibly tasty preparation of tomatoes and bell peppers for the winter.

Ingredients: Bulgarian pepper - 5 kg., Tomatoes - 5 kg., Sunflower oil - 0.5 l., Sugar - 0.5 kg., Salt - 5 tbsp. l., vinegar 9% - 150 ml.

Recipe

Wash bell pepper, remove seeds. Cut the pepper into strips.

Wash the tomatoes, remove the stalks. Cut into pieces and grind with a blender or in a meat grinder.

We put the pepper and tomatoes in a saucepan, add oil, sugar, salt, vinegar.

Bring to a boil, cook for 20 minutes over medium heat.

We lay out the finished lecho in sterile jars and roll up the lids.

Bon appetit in winter!

Canned bell peppers for stuffing

For preservation, small and dense peppers are suitable. In winter, such peppers can be used for stuffing or in salads. Ingredients: bell pepper - 1.5 kg., water - 3 l., sugar - 150 g, salt - 100 g, black peppercorns - 10 pcs., allspice - 10 peas, vinegar 9% - 60 ml.

Recipe

Wash the pepper, remove the stalk and take out the seeds.

Boil water in a large saucepan and dip the bell pepper in boiling water for 3 minutes. Immediately after that, dip the peppers in cold water.

We take the pepper out of the water, let it drain, put it tightly in sterile jars.

Prepare the marinade by adding all the ingredients except vinegar, add it after the marinade boils.

Pour jars of peppers with boiling marinade, cover with lids and leave to sterilize for 30 minutes.

Remove jars of pepper, roll up lids, turn upside down and leave to cool completely.

Pepper for stuffing is ready. Bon appetit in winter!

Salad of bell peppers and carrots for the winter

Very tasty and bright salad of peppers and carrots for the winter.

Ingredients: Bulgarian pepper - 600 g, onion - 4 pcs., carrots - 400 g, green tomatoes - 5 pcs., vegetable oil - 100 ml., salt - 1-1.5 tbsp. l., sugar - 2 tsp, ground black pepper - 1-2 pinches, vinegar 6% - 100 ml.

Recipe

Wash the peppers, take out the seeds and cut into strips.

Finely chop the tomatoes. Peel the onion, cut into half rings. Peel the carrots, grate on a coarse grater.

Put peppers, tomatoes, carrots and onions in a saucepan, salt, pepper, add sugar.

Put on fire, simmer for 10 minutes, add vegetable oil and simmer for another 7 minutes, pour in vinegar. Mix and arrange in sterile jars.

Cover with lids and set to sterilize for 10 minutes, remove and immediately roll up the lids.

Salad with bell pepper and carrots is ready. Bon appetit in winter!

Dressing for borscht for the winter with bell pepper

An excellent option for dressing for borscht for the winter with bell pepper. With this preparation, borsch is cooked for 15 minutes.

Ingredients: bell pepper - 0.5 kg., beets - 1 kg., carrots - 1 kg., onions - 1 kg, tomatoes - 1 kg., vegetable oil - 200 ml., sugar - 75 g., salt - 70 g. ., water - 60 ml., vinegar 9% - 50 ml., bay leaf - 3 pcs., allspice - 10 peas.

Recipe

Peel beets, onions, carrots and chop in a food processor or grate on a coarse grater.

Pour water into a saucepan, add carrots, beets, onions, half the oil, a third of the vinegar, a little salt.

Stir and put to cook on a small fire. As the liquid increases (vegetables will release juice), the fire can be increased and brought to a boil. Cover the pot with a lid and simmer for 15 minutes over medium heat.

Grind the tomatoes with a blender, cut the sweet pepper into strips.

After 15 minutes, add bell pepper, sugar, salt, the second half of the oil, allspice, bay leaf to the vegetables.

Pour in the chopped tomatoes, bring the contents of the pan to a boil. Cover and simmer vegetables for 30 minutes, stirring occasionally.

Spread the finished dressing for borscht into sterile jars with a large spoon, roll up the lids, turn over, leave to cool completely.

Borsch dressing with bell pepper is ready, it turns out 4.5 liters.

Bon appetit in winter!

Video - Refueling for borscht for the winter

When summer comes to its apogee, it's time to harvest for the winter, and pepper preservation is a crucial moment for everyone who loves pickled bell peppers, sweet pickled peppers, salted peppers, pickled peppers and other bell pepper blanks. And not only from Bulgarian. Pickled hot peppers, canned hot 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 may be pickled peppers, pickled hot peppers, pickled hot peppers, pickled chili peppers, canned bell peppers, canned sweet peppers, pickled peppers. There are many lovers of pickled peppers in winter, the recipe for pickled peppers allows you to cook this savory snack. Preservation of sweet peppers is especially popular. Today, few people know how to pickle pepper deliciously, and in vain, because pickling peppers and pickled peppers for the winter will be very useful to you in the cold season. Most often, bell pepper is preserved, less often hot pepper is preserved, because this spicy snack, as they say, is not for everybody. Preservation of sweet or bell peppers can again be carried out in various ways. One of the most delicious, pickled peppers, is prepared as follows: the pepper is boiled a little, then it is poured with marinade with spices and rolled up. Sterilization of jars and twisting of pepper are carried out according to the usual rules. 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 the future. Hot pepper for the winter, in principle, is prepared according to the same rules as bell pepper. Preservation in both cases occurs due to the marinade. Thus, the recipes for canned peppers are similar, but their taste will be different. Bulgarian pepper is sweet, preparations from bitter pepper will be spicy. An equally interesting process with a very tasty result is the salting of hot peppers. Salting hot peppers is a simple matter, but it requires certain knowledge, therefore, during the pepper season, the army of housewives begins to be interested in how to pickle peppers, how to pickle hot peppers, how to salt peppers. Salting peppers or salting peppers is the simplest preparation for the winter of bell pepper or preparation of hot peppers.

At the same time, as they say, not only pepper, because pepper blanks for the winter are quite diverse and these are not only pepper blanks. For the winter, you can cook pickled cucumbers with peppers, pepper salad for the winter, peppers and tomatoes for the winter. If you like bell peppers, a salad for the winter from such peppers 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 peppers, bell pepper recipes for the winter, pepper preservation recipes, sweet pepper preservation, pepper recipes for the winter, answers to these and many other questions - look on our website, you will definitely find it.