How to cook peppers marinated with honey for the winter: the most delicious time-tested recipes

Honey is a natural preservative that preserves homemade preparations for a long time, prevents the development of microbes, gives the pepper a pleasant sweetness and wonderful aroma. In our article you will find tips for choosing and preparing food, as well as simple and proven recipes for making canned paprika.

Selection and preparation of products

To make homemade preparations for the winter tasty and delightful all winter, use the following guidelines:

1. Use only natural bee honey. Both liquid and candied will do. In any case, during the preparation of the marinade, the product will dissolve completely.
2. Choose peppers that are ripe and free from rot or damage. Before slicing, wash the vegetables in warm water, remove the tails and the seed box. Cut large fruits into halves and quarters. Canned hot peppers whole, pre-pricked with a fork or toothpick. This will prevent the skin from cracking and keep the peppery appearance presentable.
3. Add dry herbs and spices directly to the marinade. Put fresh herbs (basil, dill, parsley, cilantro, celery) on the bottom of the jar.
4. If the recipe contains carrots, grate them on a coarse grater or cut them with a curly knife.

Pickled hot peppers for the winter with honey

Marinating in a spicy, sweet marinade is one of the best ways to make hot peppers. The fruits are covered whole or cut into small rings.

Prepare the following set of foods:

• hot pepper (any color) - 1 kg;
• water - 1 l;
• vinegar 9% - 100 ml;
• natural honey - 200 ml;
• salt - 50 g;
• mustard beans - 2 tsp;
• head of garlic - 1 pc .;
• bay leaf - 4 pcs.;
• allspice peas - 6-8 pcs.;
• black peppercorns - 8-10 pcs.

Preparation:

1. Pour spices into clean jars, add peeled garlic.
2. Wash the peppers and prick with a toothpick in several places so that the skin does not crack. Fold in a container.
3. Pour boiling water over the jars and cover with lids. Leave to infuse for 15 minutes, then drain the water.
4. Put the saucepan on the stove, pour in clean cold water, add salt, mustard, honey and vinegar. Bring to a boil, stirring constantly. Boil for no more than two minutes.
5. Pour the marinade over the contents of the jars, roll up and turn over. Cover with a blanket.

Reference.Store the twist in a pantry or in a cool place. An open can can be kept in the refrigerator for a long time.

There is another recipe for making hot peppers in a hurry. Banks are poured with pre-prepared marinade, covered with lids and placed in a saucepan in a water bath for additional sterilization. For liter cans, 15 minutes is enough.

Popular recipes

Particularly popular with housewives are recipes for harvesting peppers, which do not require a lot of time and laborious processing of products. The peculiarity of honey marinade is that it has a self-sufficient taste and preserves vegetables for a long time.

Twists do not need additional sterilization. Shelf life at room temperature is 12 months.

Pepper in honey marinade

Try this recipe for honey-filled bell peppers. Acute Chile and dried herbs set off the taste of the main component.

Ingredients:

• bell pepper - 5 kg;
• garlic - 4 heads;
• chili pepper - 1 pc .;
• bay leaf, dried herbs to choose from;
• water - 4 l;
• salt - 80 g;
• honey - 80 g;
• sugar - 500 g;
• vinegar 6% - 0.5 l;
• vegetable oil - 200 ml.

Preparation:

1. Wash the pepper, peel and cut into quarters.
2. Cut the garlic into halves across.
3. Make a marinade with water, oil, honey, and spices. Pour in vinegar 10 minutes after boiling.
4. Put chopped vegetables in the marinade, cook for three minutes, add garlic.
5. Place the hot ingredients in sterilized jars and seal.

With basil and honey

This recipe will appeal to those who are crazy about the taste and smell of fresh basil. You can use greens with purple and green leaves.

Ingredients:

• sweet pepper - 6 kg;
• vinegar 9% - 100 ml;
• water - 1 l;
• sunflower oil - 250 ml;
• fresh basil to taste;
• allspice peas, bay leaf, garlic;
• liquid natural honey - 125 ml;
• sugar - 200 g

Preparation:

1. Wash the peppercorns, remove the tails and seeds, cut into four parts.
2. Make a marinade with water, honey, sugar, spices, vinegar. Pour in oil at the end of cooking, 10 minutes after boiling.
3. Transfer the pepper to boiling liquid. Blanch for 5-7 minutes.
4. Put garlic, basil in a glass container and pour the hot mixture. Close with screw caps.

With herbs, carrots and garlic

Stir-fried carrots with garlic add flavor to the preparation. Adjust the amount of garlic at your discretion, this does not affect the safety of the snack.

Ingredients:

• paprika - 5 kg;
• greens (parsley, dill umbrellas, horseradish leaves, cilantro, parsley) - 300 g;
• heads of garlic - 2-3 pcs.;
• carrots - 1 kg;
• refined sunflower oil (for roasting carrots);
• honey - 200 g;
• water - 1 l;
• salt - 1 tbsp l.

Preparation:

1. Wash the peppers, peel, cut into slices.
2. Peel the carrots and grate. Chop the garlic finely. Fry everything in oil.
3. Put pepper and roast in a saucepan. Pour in water, add salt. Heat the mass over low heat.
4. Add honey, bring to a boil, stirring occasionally. Cook for 20 minutes.
5. At the end of cooking, toss in the herbs, simmer for two minutes.
6. Fill a container with hot mixture and close the lids.

A simple recipe for pickled hot peppers for the winter

This is the simplest and most inexpensive recipe for preparing hot chilli peppers with a minimum set of products.

Ingredients:

• hot pepper of different colors - 3 kg;
• water - 1 l;
• honey - 2 tbsp. l .;
• vinegar 9% - 200 ml.

Preparation:

1. Wash the peppers in warm water and dry. Stick with a toothpick, leave the tails.
2. Place vegetables in glass containers.
3. Cook the marinade with water, honey, and vinegar. Cook for 5-7 minutes and immediately pour over the contents of the jars. Close the lids and turn upside down.

Reference. Adjust the amount of honey depending on how sweet you want the marinade.

In oily marinade with honey

Use refined oil (sunflower or corn) for cooking if you want a neutral taste. The marinade can be cooked in pomace olive oil, which is suitable for frying.

Ingredients:

• Bulgarian pepper - 5 kg;
• refined oil - 500 ml;
• honey - 4 tbsp. l .;
• salt - 40 g;
• sugar - 40 g;
• water - 500 ml;
• bay leaf, black peppercorns, cloves;
• vinegar 9% - 100 ml.

Preparation:

1. Wash peppers, peel and cut into halves.
2. Place the pot over low heat. Pour in water, add honey, oil, salt, sugar and spices, boil.
3. Place the pepper in the liquid. Cook for 15 minutes.
4. Arrange vegetables in jars, cover with boiling marinade. Seal with lids.

With honey and garlic

Paprika made according to this recipe has a rich sweet and sour taste and a spicy aroma.

Ingredients:

• pepper - 1 kg;
• water - 200 ml;
• oil - 80 ml;
• vinegar 9% - 80 ml;
• sugar - 1 tbsp. l .;
• honey - 1 tbsp. l .;
• salt - 1 tsp;
• garlic - 4-5 teeth;
• bay leaf - 3 pcs.;
• black and allspice - 5 pcs.

Preparation:

1. Wash the pepper, remove the stem and core. Cut into four pieces.
2. Make a marinade with spices and honey. Squeeze the garlic into it with a press.
3. Place vegetables in boiling liquid and blanch for 10 minutes.
4. Arrange hot peppers in jars, fill with liquid and close with threaded lids.

Reference. The marinade may be cloudy due to the garlic, but this does not affect the taste at all.

Cooking tips

Take advantage of tips for harvesting canned sweet and hot peppers:

1. Choose thick-walled, fleshy fruits. They are much tastier than thin-walled ones and do not boil during the blanching process.
2. Use colorful paprika for a colorful appetizer.
3. Buy flower or lime honey for the marinade. It has a distinct aroma. Heat the candied product in a water bath.
4. It is advisable to add vinegar after the water boils.
5. To keep the curls longer, be sure to sterilize the jars before placing food.
6. It is most convenient to close snacks in small glass containers. Use jars of 0.5-0.7 liters.
7. After closing the container with lids, turn it upside down, wrap it up with a blanket and leave to cool completely. Then transfer to a closet, cellar or balcony.
8. Use fresh or dried herbs for cooking snacks: basil, cilantro, parsley, dill umbrellas, bay leaves. Paprika goes well with garlic, allspice and black pepper, cloves, coriander, mustard seeds.

Conclusion

Marinated sweet or hot peppers in a honey marinade are good as an independent snack or a savory addition to meat, fish, vegetable dishes and cereals. Honey acts as a preservative and prolongs the shelf life of products even without additional sterilization.