How to cook whole pickled bell peppers for the winter: the best recipes and useful tips

In sauerkraut, during the cooking process, beneficial bacteria are produced that have a positive effect on the human body. The use of the product normalizes the intestinal microflora and stabilizes the general immunity. In addition, it is simply delicious - such an appetizer will be an excellent addition to the table and is combined with side dishes, soups and meat.

Consider popular recipes for sauerkraut pepper and learn the secrets of their preparation.

Best pickled pepper recipes

Fermented dishes require a minimum of time and effort. The ingredients for most recipes are available from your local supermarket. Processing sweet peppers in this way allows you to preserve the value and taste of the product for a long time. Preparations are especially good in winter, when the body lacks vitamins.

Classic recipe

Many housewives know the traditional way of making soaked peppers. It is recommended to select yellow vegetables for the dish. The appetizer looks appetizing, so it will decorate any table.

For cooking you will need:

• 1 kg of pepper;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1.5 liters of water;
• 40 g of coarse salt.

Cooking method:

1. Rinse the bell pepper under running water, dry thoroughly. Pierce each vegetable in 2-3 places.
2. Place in a large container, add coarsely chopped garlic and dill, mix everything.
3. Mix salt and water, pour the brine into a container.
4. Cover vegetables with a lid and leave at room temperature for 3-5 days.
5. Wash cans with hot water and baking soda.
6. Put the pepper in a colander to drain all the brine.
7. Arrange the vegetable tightly in the jars. If brine forms at the bottom, drain it.
8. Sterilize cans for 10 minutes and roll up.
9. Store the workpieces in the refrigerator, cellar or basement.

Acute

Spicy fermented dishes go well with boiled potatoes or baked chicken. Whole pickled bell pepper for the winter will always complement any meal. Black, red, and allspice are used to taste.

For cooking you will need:

• 1 kg of sweet pepper;
• 1 bunch of cilantro;
• 1 bunch of parsley;
• 7 peas of black pepper;
• 15 g red pepper;
• 1 head of garlic;
• 1 liter of water;
• 40 g of salt.

Cooking method:

1. Wash the vegetables and herbs, peel the garlic. Make one puncture through each pepper.
2. Layer cilantro and parsley on the bottom of a clean jar. Add currant leaves if desired. Put a sweet vegetable on a pillow of herbs.
3. Add whole garlic cloves and peppercorns to the jar.
4. Mix water with salt. Pour the brine into a jar.
5. Store the workpiece at a temperature of 20 degrees for three days. Then send to the cellar.
6. The product is ready for use in 2 months.

Interesting! Fermented preparations are famous for their high content of vitamin C. They also include carotene and rutin, which have a positive effect on the condition of the capillary walls. Vitamin A works well for skin and hair. Regular consumption of sauerkraut snacks is recognized as the prevention of insomnia and depression.

Stuffed with cabbage

An excellent recipe for a festive table. Culinary experts advise using young cabbage with crispy leaves.

Cooking requires:

• 10 even peppers;
• 1/2 cabbage;
• 3 small onions;
• 20 ml of vegetable oil;
• 2 carrots;
• 3 cloves of garlic;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 liter of water;
• 30 g salt;
• 3 black peppercorns.

Cooking method:

1. Wash the peppers, remove the core.Blanch in boiling water for 2 minutes. Blanching is the treatment of food with boiling water or steam.
2. Transfer vegetables to cold water.
3. Chop cabbage, salt and mash with your hands.
4. Finely chop the onions, fry over low heat.
5. Chop the carrots on a fine grater, cut the garlic cloves into slices. Mix onion, garlic and carrots, mix thoroughly in a pan.
6. Crumble the greens into the cabbage, add vegetables from the pan. Stir well and salt to taste. Leave the mixture for 15 minutes.
7. Fill the peppers with cabbage as tightly as possible.
8. Prepare the brine: add salt and spices to the water to taste.
9. Place the stuffed peppers in jars vertically. Fill with chilled brine.
10. The product is ready to use in 2 weeks. Keep refrigerated.

Stuffed with vegetables

For cooking, select late-ripening and multi-colored varieties. An excellent dietary snack is relevant at any time of the year.

Ingredient List:

• 3 kg of colorful sweet peppers;
• 3 carrots;
• 2 heads of garlic;
• 2 large onions;
• 2 bay leaves;
• 8 horseradish leaves;
• 3 dill umbrellas;
• 1 bunch of parsley;
• 30 ml of vegetable oil;
• cloves to taste.

Cooking method:

1. Wash the pepper and remove the entrails. Put the vegetable on a baking sheet and put it in the oven for 5 minutes at 180 degrees. During this time, the product will become softer.
2. Peel the garlic and chop finely. Peel the carrots and grate on a fine grater.
3. Fry the garlic and carrots for 5 minutes, transfer to a cup. Add chopped onions and a pinch of salt to them.
4. Mix the ingredients thoroughly and fill the peppers with the resulting filling.
5. Put bay leaves, dill umbrellas, parsley and horseradish at the bottom of a jar or bucket. Add one layer of pepper and sprinkle with chopped garlic.
6. Pour vegetable oil into a jar and press down on the dish with a press. Leave for a day.
7. Store the product at a temperature not exceeding 4 degrees for three weeks. After the dish can be served.

With carrots

Carrots not only add brightness to the dish, but also add useful properties. It is rich in carotene, which has a positive effect on the skin and nails.

For cooking you will need:

• 3 kg of bell pepper;
• 0.3 kg of carrots;
• 50 g of salt;
• 40 ml of vegetable oil;
• 10 cloves of garlic;
• 30 g dry dill.

Manufacturing technology:

1. Wash the pepper, scrub the insides and rinse again.
2. Chop the carrots into strips.
3. Fry the carrots with vegetable oil for five minutes.
4. Add garlic and salt, mix thoroughly. Stuff the peppers with carrots.
5. Place the peppers in a jar in layers. Add garlic clove and dill. Drizzle with vegetable oil.
6. Keep refrigerated.
7. The sauerkraut is ready to eat in a month.

Tsitsak

A traditional dish of Armenian cuisine. The appetizer is served with barbecue, cabbage, grilled vegetables.

To prepare the dish you will need:

• 300 g sweet pepper;
• 700 g hot pepper (it is better to use green and long fruits);
• 3 cloves of garlic;
• 1 pinch of dill;
• 1.5 liters of water;
• 60 g of salt.

Cooking method:

1. Spread hot and sweet peppers on the window for 1-2 days. During this time, it will become softer.
2. Wash the vegetables thoroughly and make several punctures in each with a fork.
3. Transfer to a large container and stir in chopped garlic and dill.
4. Prepare brine from water and salt.
5. Pour the brine over the vegetables, cover tightly. Store at room temperature for 2-3 days.
6. As soon as the pepper turns yellow, drain the brine and transfer the vegetables to a clean, sterile jar. Roll up the containers with a lid.
7. Store the dish in the refrigerator.

Tips and tricks from experienced housewives

To make pickled snacks tasty and not go bad for a long time, we suggest that you familiarize yourself with the secrets of cooking from experienced housewives:

1. Use vegetables from your own garden or purchase them from trusted growers. Self-grown crops are many times tastier and healthier than store products.
2. Use varieties of peppers designed for blanks. For example, the variety Chocolate handsome, Adept, Amber, Bogdan.
3. The pepper should have fleshy walls at least 4 mm thick.
4. Choose vegetables of different colors: red, yellow, green. Such blanks look appetizing and attract attention.
5. Purchase coarse rock salt for starter culture.
6. Even fruits are suitable for fermentation, without damage or scratches.
7. Wash vegetables, herbs, dishes and cutlery thoroughly.
8. When preparing dishes with the addition of cabbage, use dense and white varieties. The cabbage should be juicy and crispy.
9. For brine, use clean water from the filter.
10. Add bitter and hot peppers as you wish. Do not be afraid to add spices and herbs to the jars: bay leaf, cloves, coriander, cumin. They give the dish an unusual taste.
11. Observe the storage periods.

Read also:

Are allspice and black pepper the same thing or not?

How and where does pink pepper grow and in what areas it is used.

What is Dungan pepper and how can it be used.

Winter storage

The optimum storage temperature is from -1 to +4. At higher temperatures, a strong fermentation process takes place and the pepper oxidizes. The ideal storage space is the cellar. It has everything that the workpieces need: lighting, temperature, microclimate.

In the apartment, the snack is stored in the refrigerator or on the balcony. To keep the food fresh, the jar must be closed with a lid.

Important! An excellent container for storing sauerkraut is a wooden barrel. Vegetables are stored in a barrel for 6-7 months, while their useful qualities only improve. When stored in glass jars or an enamel pot, the containers are pre-washed and sterilized. There should be no chips on the dishes, otherwise the pepper will oxidize from touching the metal. Shelf life - up to 1 month. In plastic containers or buckets, blanks are stored for a maximum of 6 days.

Sugar will help preserve pepper throughout the winter. This natural preservative is always at hand. A little granulated sugar is poured onto the blanks, and their shelf life increases. Sometimes housewives add vinegar. However, you need to be careful with this product: even a small amount affects the taste of the pepper.

Useful advice... Grated horseradish will help to avoid the appearance of mold. It is added to the finished product so that it does not greatly affect the taste of the dish.

What dishes are added

Sauerkraut perfectly complements the first courses: borscht, hodgepodge, pea soup, pickle, fish soup. As an appetizer, the vegetable is used at an everyday dinner or a festive table. They take the blanks with them to the countryside.

Pepper is in harmony with baked potatoes, dill, shish kebab or field soup. Stuffed peppers are great for a picnic - they do not need to be heated, and they take up a minimum of space.

Fans of spicy foods prefer to use pepper along with toasted black bread. Such a simple combination has a bright and unusual taste.

Conclusion

Pickled bell pepper is a very tasty and nutritious product in itself. Housewives love to make blanks in a cold way - it takes a minimum of time and effort. Cooks advise using multi-colored peppers of the same size. Vegetables are stuffed with herbs, onions, cabbage.

The result is low-calorie and appetizing meals. Winter blanks are stored for up to 6 months in the basement or in the refrigerator.