Original do-it-yourself blanks: how to salt bell peppers for the winter whole quickly and tasty

Salting pepper is no more difficult than preparing other vegetables. Moreover, you can not even cut it, but cook it whole. Among the recipes for stuffed peppers, dry pickling, quick and cold pickling, there is an option that will appeal to households and guests.

In the article, we will reveal the secrets of how to salt bell peppers for the winter whole.

How to prepare bell peppers for salting at home

The correct choice of product and its preparation is the key to successful preparations for the winter. Choose fruits of medium ripeness, paying attention to the skin of the vegetables. It should be smooth, smooth and shiny. A shriveled skin indicates that the vegetable has not received enough moisture. In a jar, such a pepper will not only look ugly, but also will not be able to absorb the entire aroma of the marinade.

The fruit should be firm, with no signs of decay - black, soft or sagging areas.

We recommend using vegetables of different colors for salting. It turns out to be prettier and tastier.

The article will focus on salting the whole vegetable. But if you decide to cut too large a fruit, then remove the septum. The seeds may not be removed, but they add bitterness.

Pre-soaking vegetables is not required.

The best recipes for salting whole bell peppers

The presented recipes will allow each housewife to find something new and interesting for herself.

Quick salting of whole sweet peppers

Ingredients for 3 liters:

• 2 kg of sweet pepper;
• 2 onions;
• 3 cloves of garlic;
• a few sprigs of dill;
• 3 liters of water;
• 3 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 2 aspirin tablets;
• 250 ml vinegar (9%).

Cooking method:

1. Rinse small or medium peppers, dry with a towel. Remove the stalks.
2. Chop the onion and garlic.
3. Chop the greens finely.
4. Place all ingredients in a jar.
5. Chop up the aspirin.
6. Add crushed tablets.
7. Dissolve sugar, salt in water, pour in vinegar.
8. Pour cold marinade over vegetables.
9. Close with nylon caps.
10. Put it in the refrigerator.

This is the fastest salting option. You can store such a blank for no longer than four months. After the expiration date, it loses its taste and aroma. We recommend serving it with meat, fish and potato dishes.

Dry pickling - a way to pickle bell peppers for the winter

For salting in this way, you will need ceramic barrels with a volume of 5 or 6 liters.

Ingredients:

• 2-3 kg of medium-sized vegetables;
• 2 pinches of salt for each pepper.

Cooking method:

1. Rinse the vegetables. Remove the stalk.
2. Cut out the partitions very carefully and remove the seeds. Try not to damage the walls of the vegetable.
3. Rinse the inside of the pepper under running water. This will flush out any remaining seed.
4. Spread out the towels.
5. Place the peppers on top of them so that excess moisture drains out.
6. Once the vegetables are dry, add 2 generous pinches of salt to each pepper. It is better to try to pour salt both on the bottom and on the walls.
7. Insert one pepper into the other so that you get 4-5 peppers in one. Focus on the height of the keg.
8. Fill the container.
9. Place the load on top.
10. For about 12 hours (at least, maybe more), the peppers should be under pressure, do not open them.
11. After the time has passed, the peppers are moved to a colder place for long-term storage (for example, in a cellar).

Important! Before serving, such vegetables should be soaked in cold water for at least 5-7 minutes. This will remove excess salt.

Pepper stuffed with cabbage: cold salting for the winter

Ingredients:

• 2 kg of sweet pepper;
• 3 kg of cabbage;
• 300 g carrots;
• 200 g onions;
• 2 liters of water;
• 3 tbsp. l. salt;
• 1 tsp cumin;
• peppercorns to taste;
• 6 bay leaves;
• 3 tbsp. l. vegetable oil;
• celery;
• dill.

Cooking method:

1. Wash all vegetables.
2. Cut the cap off the pepper. Don't throw it away.
3. Remove the baffles and seeds from the pepper.
4. Chop the onion finely.
5. Grate the carrots on a medium grater. Combine carrots with onions.
6. Finely chop the greens.
7. Chop the cabbage.
8. Chop the onion finely.
9. Combine cabbage, onion, herbs and salt in a separate container.
10. Fry onions with carrots in a pan until golden brown.
11. Add the onions and carrots to the filled container.
12. Mix well.
13. Blanch the peppers for 4 minutes.
14. Transfer the peppers from hot water to ice cold water for a couple of minutes.
15. Stuff the peppers with the prepared filling. Tamp lightly. Top can be covered with a "hat".
16. Place the peppers in a wide-bottomed saucepan. Place a circle on top (a cutting board will do). Press down with a heavy object.
17. Leave it on for 4 days.
18. Transfer the peppers to jars after 4 days.
19. Put bay leaves, peppercorns on the bottom of the jars.
20. For the marinade, dissolve caraway seeds, vegetable oil, salt in water. Boil the marinade.
21. Cool the marinade.
22. Pour the cold marinade over the vegetables and twist the jars.
23. Refrigerate immediately.

Council. You can combine the pepper filling yourself. It is perfectly acceptable to stuff vegetables with only cabbage. But in this case, we advise you to add 1 tbsp to the filling. l. vegetable oil.

Salted bell peppers stuffed with vegetables

Ingredients:

• 2 carrots;
• 1 kg of pepper;
• a small head of cabbage;
• 150 ml vinegar (9%);
• 100 ml of sunflower oil;
• 2 tbsp. l. salt;
• 200 g of sugar.

Cooking method:

1. Wash the vegetables. Dry. Remove the stalks. Carefully cut the seeds and partitions out of the pepper.
2. Grate the carrots on a fine grater.
3. Chop the cabbage finely.
4. Combine cabbage and carrots in a separate bowl.
5. Stuff the peppers with the prepared mixture.
6. Place them sideways in a saucepan.
7. In another container, combine water, vinegar, salt, oil and sugar. Stir and boil.
8. Pour the boiling marinade over the vegetables in a saucepan.
9. Remove it for two days under oppression.
10. Sterilize the cans after two days.
11. Place the peppers in the jars.
12. Pour with brine from a saucepan.
13. Cover with lids.
14. Sterilize for 20 minutes.
15. Roll up boiled lids, turn over and wrap.
16. Leave to cool for two days.

Try not to look under pressure often. Excess air stimulates the growth of bacteria, which can spoil the workpiece.

It is interesting:

How to cook pickled peppers in oil for the winter.

How to cook pickled tsitsak pepper for the winter.

Whole salted pepper in a barrel

Ingredients:

• 10 liters of water;
• 2 cups salt
• 5 kg of vegetables (green or yellow).

Cooking method:

1. Rinse the pepper well and make a puncture in each vegetable in the area of ​​the stalk.
2. Dissolve salt in water. Mix thoroughly.
3. Place the pepper in the barrel.
4. Pour in the marinade.
5. Cover with a thin cotton towel or napkin.
6. Place the load on top.
7. Monitor the condition of the napkin periodically. As soon as mold forms under it, it must be cleaned off.
8. After 15 days, the vegetables will be ready.

Important! A wooden barrel is best suited for salting. The most unsuitable is enamel dishes. Red peppers are not suitable for barrel pickling.

Onion and tomato paste recipe

Ingredients:

• 2 kg of pepper;
• 4 onions;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. salt;
• 500 g tomato paste;
• 0.5 l of water;
• 100 ml vinegar (9%);
• 200 ml of vegetable oil.

Cooking method:

1. Rinse the vegetables.
2. Peel the onion and cut into large rings.
3. Remove the stalks from the peppers.
4. In a deep saucepan, combine the tomato paste and all the salt and sugar. Stir well and put on fire.
5. Pour in water immediately and stir again.
6. Once the mixture boils, add the vegetable oil.
7. Add chopped onions and peppers to the mixture.
8. Stir. Cook for 25 minutes.
9. At the very end of cooking, pour in the entire serving of vinegar.
10. Stir well, turn off heat.
11. Sterilize the jars. This can be done while the peppers are boiled in tomato paste.
12. Spread the hot mixture over the jars. If the pepper is large, first place the peppers in the jars, and then pour over the tomato paste.
13. Close the jars, turn over and leave in a dark place for two days.

Note! This recipe assumes chopped peppers, but small peppers can be cooked whole in tomato paste. Therefore, it is better not to use large fruits.

Very salty peppers in Polish

Ingredients:

• 2.8-3 kg of fine pepper;
• 250 g of salt;
• 5 liters of water;
• 200 ml of vegetable oil;
• 1 tbsp. l. citric acid.

Cooking method:

1. Sterilize the jars.
2. Rinse the pepper well, remove the stalks.
3. Fill the jars with vegetables to the very top.
4. Put the water on fire.
5. Add salt, citric acid and oil before boiling. Stir continuously.
6. Boil for 1 minute.
7. Pour the marinade over the jars.
8. Tighten the blanks with boiled lids.
9. Store the first day upside down in a dark place. Don't forget to wrap up with a towel.

Council. If you want to get not only salty, but also aromatic peppers, then add 3 bay leaves to the brine. But it is better to refuse from currant leaves and raspberry leaves in this recipe.

We do not recommend serving such salting with fried potatoes, since such a combination of products will cause an unquenchable thirst throughout the day. Dry meat dishes are best.

Caucasian marinated bell pepper in oil

What you need:

• 1 kg of bell pepper;
• 1 pod of hot pepper;
• 150 ml of vegetable oil;
• litere of water;
• 2 tbsp. l. salt;
• 5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (70%);
• 5-6 cloves of garlic;
• peppercorns to taste;
• allspice to taste.

Ingredients:

1. Rinse the peppers.
2. Pierce each vegetable with a toothpick in the area of ​​the stalk.
3. Rinse the hot pepper pod well.
4. Sterilize the banks. Boil the lids just before screwing.
5. Fill a pot with water and add vegetables.
6. Boil.
7. Chop hot peppers into thin plates and place them at the very bottom of the jar.
8. Chop the garlic in any usual way and add to the hot pepper at the bottom of the container.
9. 5-7 minutes after boiling vegetables, transfer them to a jar.
10. Boil water with salt, sugar and oil.
11. Stir the marinade thoroughly.
12. As soon as the water boils, add the vinegar and stir again.
13. Cook for 1 minute and remove from heat.
14. Pour the boiling marinade over the vegetables.
15. Twist the cans.
16. Place on the floor upside down.
17. Wrap up with a blanket or old warm jackets.
18. For the first two days, the workpieces should slowly cool naturally.

Cooking tips and tricks

Salting peppers is a simple matter, but novice housewives may have many questions. In this case, tips for making aromatic peppers come in handy:

1. When salting and pickling whole peppers, remember to pierce with a toothpick. It is best to make them in the area of ​​the stalk about 1 cm deep. This will prevent damage to the appearance and cracking of the fruit.
2. If you use the whole vegetable in the preparations, then choose small and ripe fruits.
3. Green peppers are best paired with yellow peppers.
4. Don't overdo it with pepper... If you use both Bulgarian and chilli, then it is better to refuse allspice and peppercorns. Such a mixture is permissible only in a Caucasian recipe.
5. Any recipe with little or no vinegar can be added with a crushed tablet of aspirin (1 tablet per liter of water). This will extend the shelf life. But for pickled vegetables, this approach is not suitable.
6. You can add vegetable oil to any recipe. It will add freshness. It is especially good to add such an ingredient to recipes with cabbage: peppers stuffed with cabbage will turn out to be unusually juicy.
7. Pepper goes well with celery... Feel free to add such an ingredient to any recipe, but in this case, give up parsley. Parsley is good with dill, there is no need for excess greens.

Read also:

The simplest and most delicious recipes for pickled peppers.

How to cook pickled hot peppers.

How to cook honey marinated peppers.

Let's sum up

Whole-cooked pepper is a tasty and healthy product that can be prepared quickly and easily. Salting in jars is a great way to preserve crops. The main thing is not to choose too large and overripe fruits. A toothpick puncture will keep the vegetable intact.

Combine pepper with celery, cabbage, onion, garlic. Stuff vegetables, season with oil - experiment. Serve with meat, as well as a separate dish.