How to cook delicious pickled bell peppers - recipes for all occasions. Instant pickled bell peppers - the best recipes

People who prefer healthy food try to include bell peppers in their diet as often as possible along with other vegetables. This low calorie product contains fiber, carbohydrates, proteins, a whole range of useful substances, including vitamins and microelements. To improve health and keep your body in good shape, this vegetable is best consumed raw during the ripening period in summer or autumn. And to enjoy the taste of pepper in winter - The best way freeze or marinate in jars.

If you marinate whole peppers, they will be useful for stuffing. The filling can be made from minced meat or a mixture of vegetables (carrots, onions, cabbage). Before harvesting, wash the vegetables, remove the stems and seeds. We sterilize jars. Then cook the marinade. For 1.5 liters of water, 2 tbsp. sugar and vinegar, 1.5 tbsp. salt. Add bay leaf, black pepper and allspice to your taste. In a separate bowl, after the water boils, blanch the peppers for 1-2 minutes. Carefully remove them from the boiling water with a slotted spoon and carefully place them in jars. Fill with boiling marinade and screw on with sterilized metal lids. Turn it upside down and cover it tightly with a blanket. Pickled fleshy red, yellow and orange peppers are suitable for festive table. They can also be prepared ahead of time as winter harvesting. To do this, cut each fruit lengthwise into 4-6 pieces and remove the seeds. For the marinade you will need: 1.5 liters of water, 70 g of sugar, 40 g of salt, 40 g of vinegar, spices. Throw the chopped peppers into the boiling marinade and blanch for 5 minutes. Place spices in prepared sterile jars, Bay leaf, lay out the blanched vegetables and pour in the hot marinade. We screw the lids on, turn them over and wrap them with a blanket. Keep until completely cool.

Pepper salads in combination with other vegetables are very tasty for the winter. They are not difficult to prepare, and the dishes are delicious and especially desirable in winter. For 1 kg of pepper we take 2 kg of tomatoes, carrots and onions. Cut the pepper into pieces, cut the tomatoes into slices, grate the carrots, cut the onion into half rings. Place everything in a large bowl, add a glass of vegetable oil, a glass of sugar, 3 tbsp. salt, allspice and black peppercorns. Stir and simmer for 40-50 minutes. 5 minutes before the end, add 0.5 cups of vinegar. Place in small sterile jars and cover with lids. Turn over and wrap.

Lecho with tomato juice has an excellent taste. It's easy and quick to prepare. Cut the pepper into rings or strips. Cut the onion into thin half rings. Add salt, sugar, vinegar to boiling tomato juice. vegetable oil, garlic and spices. Then add the pepper and onion, mix and cook for 20-25 minutes. For 3 liters of tomato juice you will need 3.5 kg of pepper. Take 1.5 kg of onion and 1 glass of sugar, vinegar and vegetable oil. Add 1.5 tbsp. salt.

Pickled peppers, which you open in winter, are suitable as a side dish for meat and fish, potatoes in any form, rice and buckwheat. If you add eggplant, cabbage, zucchini or mushrooms to this salad, you can get unusual dish and so culinary masterpiece please your family.

The season of sweet peppers is here. Many housewives close different varieties of lecho and other different winter products for the winter. canned salads with bell pepper. Today I propose to make delicious marinated bell peppers in pieces instant cooking.

Besides the fact that this preparation is good in itself as a cold marinated appetizer, its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!

Ingredients:

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

How to cook pickled peppers for the winter

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about.

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed peppers tightly in a jar and fill them with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

I really love this recipe, it takes a minimum of effort, and the result is very tasty. This marinated bell pepper without sterilization is ideal for an appetizer or with potatoes. 🙂 Try to make such a preparation - you won’t regret it. Bon appetit.

Pickled peppers are famous not only for their taste qualities, but also options for subsequent use in winter not only as cold snack. This vegetable is pickled whole, cut into strips or halves. The insides and seeds can be removed, but you can also leave them in. A tasty and special appetizer will diversify the winter table and add a pleasant touch of variety to the daily menu.

Pickled peppers are known not only for their taste, but also for their subsequent use in winter

There are recipes that allow you to prepare pickled peppers quickly, without unnecessary hassle and time.

To quickly prepare pickled sweet vegetables you will need:

• half a kilogram of the main ingredient;
• a small spoon of citric acid.

Peppers for this preparation should be taken juicy and ripe, without spoiled barrels and with intact integrity.

How to cook:

1. Wash the vegetables, remove the stem and seeds inside. The safety of the fruit is carefully preserved, so the seeds are removed carefully.
2. Carefully place the peppers into a container that has been pre-washed and heated over steam, filling it to the top.
3. Pour boiling water over the vegetable in the jar, cover with a lid and leave for a quarter of an hour.
4. Drain the liquid and bring to a boil again.
5. Fill the contents of the containers, add citric acid and immediately roll up.

Canned simple peppers are used in winter to be stuffed with minced meat or mushrooms, or simply cut into thin strips for salad.

Pickled peppers: Grandma Emma's recipe (video)

Quick pickled pepper recipe

Quick pickling of Bulgarian vegetables can be done by cutting it into halves or quarters.

To quickly marinate juicy peppers for the winter, you will need the following ingredients:

• 4 kilograms of the main ingredient;
• 200 grams of vinegar;
• 200 grams of sugar;
• 40 grams of salt;
• spices according to preference.

You don’t have to worry about the safety of such peppers in the marinade.

In order to quickly pickle a vegetable for a winter snack, follow the sequence:

1. The vegetable is washed, the insides are removed, the stalk area is cut off, and chopped into halves or quarters, depending on the size of the vegetable.
2. The components of the marinade are introduced into a liter of liquid, a liter of oil is added there and sent to the fire. Boil for 5 minutes, add vinegar at the end.
3. Immediately after this, add the prepared halves and cook for 7 minutes after boiling.
4. Place the slices into clean and thoroughly steamed containers, trying to pack the vegetable loosely. Fill with boiling brine and close immediately.

You don’t have to worry about the safety of such peppers in the marinade: they survive the winter well in any conditions.

Bell pepper marinated with oil

Preserving sweet aromatic peppers with garlic and oil will not seem difficult even to young and novice housewives.

The main products for such a snack are:

• one and a half kilograms of vegetables;
• Chile;
• 6 garlic cloves;
• 20 grams of rock salt;
• 75 grams of granulated sugar;
• 75 grams of vinegar.

The finished dish has a special pleasant taste and a slightly spicy aroma.

Preserving aromatic peppers begins with preparing the containers: they are thoroughly washed and steamed for several minutes.

How to cook:

1. The main ingredient is cleaned, the seeds and stalk are removed and chopped into cubes. The peeled garlic is crushed and the chili is cut into rings.
2. Salt, sugar, butter and the remaining ingredients are added to 350 grams of liquid. Stir and place on the fire, bring to a boil and cook for 3 minutes.
3. Add vegetable cubes and vinegar to the boiling brine and boil for 10 minutes.
4. Transfer the vegetable into sterile containers, fill it with hot brine and immediately roll it up.

The finished dish has a special pleasant taste and a slightly spicy aroma. It is served as a cold appetizer, as an ingredient in salad dishes or as an addition to hot dishes.

Fried pickled peppers

Bell peppers pickled with whole fruits are considered a tasty snack. Everyone will like its unforgettable taste, and besides, this dish turns out to be satisfying.

Salting is prepared from the following products:

• kilogram of the main ingredient;
• half a glass of vinegar;
• 30 grams of salt;
• 10 garlic cloves;
• 70 grams of clarified butter.

This snack can be sealed without sterilization.

The appetizer is prepared following the step-by-step steps:

1. The peppers are thoroughly washed and dried with a paper towel along with the stalk.
2. Fry whole fruits on both sides in oil until soft.
3. Salt is mixed with vinegar, each pepper is dipped in this mixture and immediately placed in sterile containers, sprinkled with chopped garlic.
4. Add a couple of tablespoons of refined oil to each container and immediately roll it up.

This snack can be sealed without sterilization; it will keep well throughout the long winter. It is sent for storage in a pantry or cellar; this preservation will withstand the winter even at room temperature.

Canning sweet peppers without sterilization

You can make peppers without sterilization in pot using a different recipe. In this case, the vegetable is pickled in small long “boats”; it is especially tasty as a cold appetizer.

For the preparation you will need:

• kilogram of pepper;
• 100 grams of refined oil;
• 100 grams of vinegar;
• 90 grams of sugar.

The dish is prepared quickly

Sequence of preparation of marinated snacks:

1. Vegetables are thoroughly washed, stems and seeds removed. Cut into quarters.
2. Pour oil, vinegar and sugar into a clean container, mix well and bring to a boil.
3. Add quarters and slices to the marinade, bring to a boil and cook for 10 minutes.
4. Place the quarters in pre-sterilized containers, lightly pricking each with a fork.
5. Filled jars are filled with boiling brine and immediately covered with lids.

Such “boats” will become an indispensable addition to the New Year’s table. Their aesthetic and elegant appearance It will also allow you to use them to decorate other dishes.

Sweet snack vegetable

The salty and at the same time sweet pickled vegetable causes surprise and bewilderment among guests, since its taste is unusual and refined.

In order to make a winter snack, stock up on the following ingredients:

• 3 kilograms of pepper;
• a glass of apple cider vinegar;
• a glass of granulated sugar;
• 40 grams of salt.

Prepare a delicious appetizer following the following sequence of actions:

1. Vegetables are thoroughly washed and dried with a paper towel, without disturbing the integrity of the fruit and preserving the stalks.
2. Blanch whole fruits in boiling water for three minutes, then remove with a slotted spoon and allow excess liquid to drain.
3. Place the fruits in sterile containers.
4. Add salt, sugar, butter to the liquid in which the peppers were cooked, mix and bring to a boil. Add vinegar.
5. Vegetables in jars are poured with hot brine, covered with lids and sent to sterilize in a water bath for a quarter of an hour.
6. Roll up and allow to cool naturally.

You can also prepare a sweet marinade with honey; it will add a special aroma and taste to the finished dish. After opening, the jar should be kept refrigerated to avoid spoilage of the finished product.

Pickled hot peppers (video)

You can pickle peppers for the winter different ways: Some people prefer salty vegetables, others will like sweet and sour ones. Available variations allow you to satisfy taste preferences even the most sophisticated gourmets, and ready dish will diversify the winter table, add vitamins and remind you of the warm summer.

Vitamin C champion and powerful antioxidant – Bell pepper. And, if the first quality in preparations for the winter decreases somewhat, then the second characteristic remains unchanged. Calorie content of this useful product is 28 kcal, so it can be considered dietary.

The most delicious sweet pepper for the winter - photo recipe for preparation in sweet filling step by step

Let's prepare pickled peppers in honey sauce for the winter. Yes, yes, don’t be surprised, it’s in the honey room! And it's very tasty, believe me!

Red, orange or yellow fruits are best for canning. You must choose very fragrant honey, then there will be a unique taste and smell. And the triple filling method will help to store the workpiece all winter without additional sterilization.

Cooking time: 1 hour 20 minutes

Quantity: 2 servings

Ingredients

• Sweet pepper: 780 g
• Honey: 2.5 tbsp. l.
• Vinegar 9%: 2 tbsp. l.
• Salt: 1 tsp.
• Vegetable oil: 1 tsp.
• Water: 500 ml
• Ground paprika: 0.5 tsp
• Black peppercorns: 8 pcs.
• Garlic: 4 cloves
• bay leaf: 2 pcs.

Cooking instructions

Honey “Allspice” is ready! Cool the preserved food and put it in a cool place. The main ingredient will marinate well and become saturated with aromas after a month.

A simple recipe for pickled sweet peppers for the winter

This preparation is good because it is prepared quickly and without any fuss, and most importantly, without pasteurization. At the same time, it can be stored in apartment conditions outside the refrigerator or cellar.

It is better to take peppers with thick walls and different colors so that the appetizer turns out not only tasty, but also beautiful.

Product layout is designed for 6 liters:

• sweet pepper (without seeds and stalks) – 6 kg;
• water – 2 l;
• sugar – 600 g;
• vegetable oil – 400 ml;
• table vinegar – 250 ml;
• salt – 5-6 dess. l;
• bay leaf – 5-6 pcs.;
• allspice peas – 15-20 pcs.

In the finished product energy value will be 60 kcal per 100 g. So:

1. First, we sterilize the jars. You can do this either in the oven or in the microwave. In the first case, the process will take 12 minutes at a temperature of 170 degrees, in the second case - 3-5 at a power of 800 W. First wash the container with soda, rinse it and add 1-2 cm of water. Keep it in the microwave until 2 minutes have passed after boiling. We drain the remaining water and turn the containers upside down on a clean towel. We boil the metal lids separately and dry them well.
2. We chop the Bulgarian fruits randomly, but rather coarsely, removing the stalks with seeds and white veins.
3. Now mix all the other ingredients in a large saucepan (you can add coriander or cloves). Stirring, let it boil.
4. Dip the chopped pepper into the marinade and boil it over medium heat for 4-6 minutes. If there are a lot of vegetables, you can do this in several steps, since the entire amount is unlikely to fit at once.
5. We pack the finished pepper into jars, filling them 3/4 full, trying not to waste the marinade if not all the raw materials are cooked.
6. Add the remaining brine to the filled containers until full, immediately roll them up, turn them over and keep them in a blanket until they cool completely.

Beautiful pickled peppers are suitable as a side dish for meat, chicken, fish, and also as an independent snack.

Variation of preparation in tomato

This snack will serve as an excellent addition to both winter and summer diets. The sauce can be made from tomato paste, juice or fresh tomatoes. To prepare you need to take:

• red and yellow peppers – 1.4 kg;
• sweet peas – 6-7 pcs.;
• unsalted tomato juice – 700 ml;
• sugar – 40-45 g;
• table vinegar - 2 tsp. l.;
• salt – 2 dec. l.

The fruits should be prepared as in the previous version. Then:

1. Add all the ingredients except the main one to the tomato and bring to a boil.
2. Dip the chopped pepper into the resulting sauce, boil for 1-2 minutes and place in jars.
3. Sterilize: half-liter for 10 minutes, liter for 15.
4. Roll up the boiled lids.

This snack option is good both cold and hot.

Bell pepper for the winter in oil

• medium-sized strong fruits – 2 kg;
• water – 2 l;
• oil – 1 tbsp.;
• granulated sugar – 0.5 tbsp;
• salt – 3 tbsp. l.;
• vinegar essence - 1 tbsp. l.;
• garlic – 4 cloves;
• chili pepper – 1 pc.;
• peppercorns.

For whole fruits, it is better to take 1.5-2 liter jars and prepare them as described above, and prick the peppers with a toothpick in several places. After:

1. Pour the fruits into a deep saucepan cold water, wait until it boils and immediately remove from the stove.
2. Very carefully so that the skin does not burst, we take the vegetables out of the pan and put them in a jar with peas, 2-3 pieces of chili and garlic slices. You need to fill the container from the top, as the contents will soon settle.
3. Add oil and spices to the liquid remaining after pasteurization and boil again. Pour in the essence, immediately fill the contents of the jars and roll up.
4. Cool under the blanket in an inverted position.

Sweet peppers for the winter with tomatoes

For a beautiful, bright preparation you will need ripe fleshy tomatoes and yellow sweet peppers. It is not advisable to skimp on the quality of fruits.

For the recipe you need:

• tomatoes – 2 kg;
• sweet pepper – 4 kg;
• garlic – 6 cloves;
• lean oil – 200 ml;
• table vinegar - ¾ tbsp.;
• salt – 3 dec. l.;
• sugar – 5 dec. l.

The weight of the fruit is assumed to be in peeled form.

Preparation takes place in stages:

1. We peel the tomatoes and cut them into fairly large slices.
2. We remove the pepper from the stalks and seeds and cut into strips 1 cm wide.
3. Place the vegetables in a bowl, bring to a boil and cook over low heat for a quarter of an hour, stirring occasionally.
4. Add vegetable oil, spices and garlic, cut into slices, and simmer for the same amount.
5. Pour in vinegar, boil for 2 minutes and put into jars. No sterilization required.

The snack turns out thick with a velvety taste. Suitable for meat, fish, rice, boiled crumbly potatoes, pasta, or even just white bread.

With eggplants

How nice it is to open a jar of assorted vegetables in winter! This light dish is appropriate not only on the everyday menu, but also on the holiday table.

To prepare it you need to take:

• bell peppers – 1.4 kg;
• eggplants – 1.4 kg;
• tomatoes – 1.4 kg;
• carrots – 0.7 kg;
• garlic – 4 cloves;
• salt – 40 g;
• sugar 40 g;
• sunflower oil – 0.5 tbsp.;
• bitter chili - 1/3 pod.

Blue ones should be no more than 15 cm long.

The cooking process is as follows:

1. Cut the eggplants lengthwise into 4 parts and crosswise into 4-5 cm pieces. Soak in brackish water for 15-20 minutes.
2. Prepared as described above, cut the pepper into 4-8 parts.
3. Three carrots on a coarse grater.
4. Remove the skins from the tomatoes and puree them using any method.
5. Heat the oil in a deep saucepan or basin and add the blue ones first, and the remaining vegetables at intervals of a quarter of an hour.
6. After 10 minutes, pour in the tomato puree, add spices and simmer for a quarter of an hour.
7. Add finely chopped hot peppers and garlic cloves into the mixture and reduce the heat.
8. After 5 minutes, remove from the stove.
9. Place the hot workpiece in a sterilized container, roll it up, turn it over and leave until it cools completely.

This preparation option is also suitable for a multicooker in the “baking” or “frying” mode.

With zucchini

For this unique salad, only young zucchini are suitable. They should not be cut very finely, otherwise they will turn into mush. To get started you should take:

• zucchini – 1.8 kg;
• peppers – 1.8 kg;
• onion – 750 g;
• carrots – 750 g;
• sugar – 180 g;
• salt – 150 g;
• dill – 50 g;
• sunflower oil – 150 ml;
• table vinegar – 150 ml.

You can take dill as desired - greens, seeds or a mixture of both. There is no need to peel the zucchini, just cut off the ends.

Preparation consists of the following steps:

1. Cut the pepper into strips, zucchini into 1 x 1 cm cubes, and onion into half rings. Three carrots on a coarse grater.
2. Wash the dill, dry it, finely chop it.
3. In a large bowl, mix all the vegetables except the zucchini. Add salt and let sit for 1 hour until the juice appears.
4. Add sugar and butter, put on fire and cook for a quarter of an hour, stirring occasionally.
5. We put the zucchini there and simmer for the same amount.
6. 5 minutes before it’s ready, sprinkle the mixture with dill, add vinegar, and stir.
7. Pack in containers and sterilize for 15-20 minutes.

With cucumbers

According to this recipe, vegetables are taken in a 1:1 ratio. In addition to them, you will need to put in each jar:

• garlic – 2-4 cloves;
• dill umbrellas – 3 pcs.;
• bay leaf – 3 pcs.;
• black peppercorns – 3 pcs.;
• sweet peas – 3 pcs.;
• vinegar essence - 1 tsp. for each liter of container volume.

For brine per liter of water:

• 3 dec. l. salt (without a slide);
• 3 dec. l. Sahara.

Before cooking, soak the cucumbers in cold water for several hours. We choose peppers that contrast with the cucumbers.

The preparation procedure is simple:

1. Place all of the indicated spicy ingredients at the bottom of a glass container.
2. Place whole cucumbers and chopped peppers.
3. Pour boiling water into the jars and leave for 20 minutes.
4. At this time, prepare the brine. As soon as the water with spices boils, carefully pour the liquid from the jars into the sink, immediately fill it with brine and leave for another 20 minutes.
5. Drain the brine, bring it to a boil, skimming off the foam (if it appears), and pour in one last time.
6. Add essence and roll up.
7. Cool upside down under a blanket.

Pickled red-yellow-green “traffic lights” can be consumed after 2 months, when they are well salted.

With onion

For such preservation you will need:

• sweet peppers – 1 kg;
• onions – 2-3 pcs.;
• granulated sugar - 3 tbsp. l.;
• tomato juice – 250 g;
• vegetable oil – 50 ml;
• peppercorns – 2 pcs.;
• salt – 1 tbsp. l.;
• bay leaf – 2 pcs.

What we do:

1. Cut the prepared pepper into wide or thin strips, and the onion into half rings.
2. Mix the remaining ingredients in a metal bowl.
3. Add vegetables there and cook for 15 minutes.
4. When hot, place in a glass container and roll up.
5. Store strictly in a cool place.

With garlic

Hello, my dear readers! Before you have time to enjoy the warm summer, winter comes. Which means fall is the time to stock up. delicious preparations. What are they made of? Even a couple of jars. Let's see what happens :) And today I’ll share how to pickle bell peppers. This is a very tasty, juicy and bright appetizer. And today I will share with you 6 original recipes.

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

In bell pepper high content. By eating 100 grams, you will replenish daily norm ascorbic acid In addition, there is a small amount of , and . There is also manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, consumption of bell pepper helps reduce cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it for your health :)

Instant Pot Recipe with Garlic and Parsley

This recipe has an advantage - when implementing it, you can even use spoiled fleshy peppers. To do this, you just need to cut off the damaged area of ​​the product and use the rest. The set of products proposed in the recipe will yield 10 700-gram jars. To prepare this appetizer, you will need:

• 5 kg of bell pepper;
• 300 g sugar;
• 2 garlic heads;
• 1.5 cups refined vegetable oil;
• 4 glasses of water;
• 2 tbsp. heaped spoons of coarse salt;
• parsley with dill;
• 5 teaspoons of vinegar essence.

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

Place 1-2 cloves of garlic on the bottom of the sterilized jars (cut each of them into two parts). We also place a couple of sprigs of greenery there. Place blanched peppers on top and pour in the hot marinade in which they were cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. Then we seal the jars, turn them over and wrap them up. And after a day you can move the preservation to the closet.

How to pickle whole bell peppers for the winter

This preparation is incredibly easy to prepare. Prepare the following foods in advance:

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

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. Meanwhile, remove stems and seeds from the pepper. Next, we wash it and prick each fruit in several places with a fork. Then add half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on the appearance of the product. The fruits should not be hard or too soft. Next, move the peppers into sterile jars - try to pack them tightly.

And pour pepper on top tomato marinade. Dip the second batch of pepper into the remaining marinade and cook it. While it is cooking, we can the first batch of the product. Next, turn the jars over, wrap them and leave until they cool completely. Then we do the same with the second batch of pepper.

To make the process easier, I recommend. Will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

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

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

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

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil. We enrich the composition with bay leaf and pepper. Next, add sugar, salt and water. Mix everything and put the container on the fire.

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

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

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

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

Preparing pickled sweet peppers without sterilization

Believe me when you cook in winter stuffed pepper from this preparation, your family will be amazed. They will definitely be sure that you used a fresh product, but not a canned one. This the best option preparing peppers for the winter for stuffing.

It’s very quick and easy to prepare: wash the fruits and remove the seeds and stalks. Remember that for a 3-liter bottle you will need to prepare approximately 20 peppercorns. For the same volume you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. Recommended cooking time is 5 minutes.

Afterwards we place the blanks in a clean jar, scalded with boiling water. Pour the boiling water in which the pepper was cooked on top. Next, cover the container with a metal lid and tighten it with a seaming wrench. Then we turn the preserved food upside down, wrap it up and leave it until it cools.

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

Peppers cooked in honey-vinegar marinade

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

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

Cut the peppers, washed and wiped with a paper kitchen towel, into 2 parts. Remove the core and stalk, and then cut each half into 6 equal parts.

We switch to preparing the marinade. Pour water into a saucepan, add salt, honey and sugar. Mix everything thoroughly, add oil and bring the mixture to a boil. Next, immerse the pepper pieces in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Remember to stir the peppers periodically to ensure even cooking.

On last stage add vinegar and mix everything well again. We transfer the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, cover the jars with metal lids and tighten them with a seaming wrench. Well, after that everything is according to the template - we turn it over, insulate it and wait for the workpiece to cool completely.

Super fast version with onions

Preparing such a snack does not require any special skills. For it you will need:

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

I recommend using long peppers for this appetizer (this is the “kapi” variety). Wash it and dry it with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Afterwards, grease the vegetables with oil and bake them in a microwave oven. If you don’t have the opportunity to bake, it doesn’t matter. Pour oil into a frying pan and fry the pepper on all sides high fire. Then cover the frying pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, make the filling for it. Cut the peeled onion into thin half rings and place in a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour vinegar (1 tablespoon) on the onion and leave for an hour. And then we squeeze it out to remove any remaining acid. By the way, it’s possible in approximately this way.

Cut the washed greens into small pieces with a knife small pieces. Cut peeled garlic cloves (4 pcs.) into thin slices. Mix onions with herbs and garlic. Next, we peel the baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Season the mixture and add a clove of garlic crushed in a garlic press and a little herbs. Pour this filling over the stuffed peppers and leave them in the cold for a couple of hours. And then we sharpen both cheeks.

Additional Tricks

Try to use meaty varieties of bell peppers for pickling. The color doesn’t matter – different shades look even more beautiful. Yes, and try to use milk-ripe vegetables - they are more tender.

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

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

Now you know how to marinate peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by sending them a link to the article. And don't forget about updates. And that’s all for today – see you again, my dears!