The most delicious and simple recipes for pickled peppers for the winter without sterilizing cans

Prescriptions without sterilization are tempting, but fearsome. Many housewives believe that workpieces will not last long without sterilization. However, everything is possible if you follow some simple rules.

We have selected a dozen proven recipes for you and prepared expert tips and tricks.

Simple and quick blank recipes that do not require sterilization

Bell pepper Is not at all a capricious vegetable that you can prepare for the winter and without resorting to the sterilization process of the finished dish, without losing quality and taste.

We present to your attention the 10 best step-by-step recipes for preparing bell peppers. We are sure everyone will find a recipe to their liking. Spicy, sweet, with garlic, stuffed, in a honey marinade, whole or in quarters - this is not a complete list of variations that we will introduce you to.

Super fast onion option

Ingredients:

• 4-5 pcs. pepper;
• 2 medium onions;
• 4-5 cloves of garlic;
• 2 tbsp. l. vegetable oil;
• 0.5 tsp Sahara;
• 1 tbsp. l. salt;
• 1.5 tbsp. l. vinegar;
• greens to taste, dill and parsley are preferred.

Cooking method:

1. Rinse and dry the peppers.
2. Remove stalk, septa, and seeds.
3. Gently oil the inside and outside of the pepper.
4. Simmer for 5-7 minutes in a regular skillet or bake in the oven for the same time.
5. Cut the onion into half rings and cut the garlic into thin slices.
6. Salt the chopped onion, add sugar. Stir. Add 0.5 tbsp. l. vinegar and leave for an hour.
7. Finely chop the greens.
8. Combine herbs with chopped garlic. Stir.
9. Drain the excess juice from the onion.
10. Combine onion, garlic and herbs.
11. Mix 1 tbsp separately. l. vinegar and vegetable oil.
12. Fill the peppers with a mixture of garlic, onions and herbs. You can also add some greens to the vinegar and oil dressing.
13. Place vegetables in a container.
14. Top with a mixture of oil and vinegar.
15. Refrigerate for 2-3 hours.

This pickling recipe is especially convenient if you are planning a feast. It prepares quickly, and the result is always predictable. We advise you to serve such a pepper to the table, which has meat and potato dishes. The taste will improve if, before serving, you add crackers to the vegetables (roll slices of bread in oil, salt and pepper in advance, bake in the oven for 7 minutes). This will make a real salad.

Caucasian marinated bell pepper in oil

Ingredients:

• 1 kg of bell pepper;
• 1 small pod of hot pepper;
• 120 ml of vegetable oil;
• 1 liter of water;
• 2.5 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 1 tbsp. l. vinegar (70%);
• 5 cloves of garlic;
• peppercorns to taste.

How to pickle:

1. Rinse the peppers.
2. Make a toothpick puncture in each vegetable in the area of ​​the stalk.
3. Rinse the hot pepper pod well.
4. Banks must be clean and dry. Examine the neck carefully, there should be no hints of cracks.
5. Fill a pot with water and add vegetables.
6. Boil.
7. Cut hot peppers into thin plates and place them at the very bottom of the container.
8. Chop the garlic and add to the hot pepper on the bottom.
9. Transfer the vegetables to a jar 7 minutes after boiling.
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 upside down on the floor.
17. Wrap up with a blanket or old warm jackets.
18. For the first two days, the workpieces should slowly cool naturally.

The most delicious pickled peppers with honey

Ingredients:

• 1 kg of sweet Bulgarian pepper (you can multi-colored);
• 200 ml of water;
• 0.5 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 4 cloves of garlic;
• 80 ml vinegar (9%);
• 1.5 tbsp. l. honey.
• 80 ml of vegetable oil;
• 2 bay leaves;
• peppercorns and allspice to taste.

How to marinate:

1. Rinse the pepper.
2. Slice it into strips, removing partitions and seeds.
3. Chop the garlic into thin slices or grate on a fine grater.
4. Fill a pot with water.
5. Pour in the oil and honey.
6. Pour in salt, sugar, peppercorns and allspice.
7. Add garlic and bay leaf. Stir and turn on the fire.
8. As soon as the marinade comes to a boil, add the vinegar and peppers.
9. Cook until half cooked. The pepper should remain tough.
10. Once you turn off the heat, place the vegetables in the jars along with the marinade. Close.
11. Wrap and store upside down for the first day.

Note! A cloudy marinade is not an indicator of spoiled product. It gets this color because of honey.

Canned peppers in quarters marinated

Ingredients:

• 2 kg of vegetables;
• 1 medium carrot;
• 3 cloves of garlic;
• 2 bay leaves;
• allspice to taste;
• peppercorns to taste;
• 2 tbsp. l. vegetable oil;
• 4 tbsp. l. salt;
• 4.5 tbsp. l. Sahara;
• 250 ml vinegar (9%);
• 2.5 liters of water.

Preservation method:

1. Rinse and dry the pepper.
2. Cut vegetables into quarters, removing any partitions and grains.
3. Grate the carrots on a medium grater.
4. Chop the garlic finely or grate.
5. Put bay leaf, allspice, garlic on the bottom of a clean and dry jar.
6. Fill the jar with vegetables. Alternate carrots with pepper.
7. Pour in vegetable oil.
8. Put water on fire.
9. Pour salt, sugar and peppercorns into boiling water. Stir and boil.
10. Once the marinade has boiled, add the vinegar. Stir. Cook for 3 minutes.
11. Remove from heat and fill jars with marinade. It is best to pour in the liquid gradually.
12. Roll up the cans. No sterilization required.
13. Turn over and wrap with something warm. An old blanket or outerwear will do.
14. Remove to a place of long-term storage after 48 hours.

Council. If you think the recipe lacks flavor, add a teaspoon of mustard seeds to the marinade.

Peppers in Armenian "Eat your mind"

Ingredients:

• 1 kg of vegetables;
• 0.5 l of water;
• 100 ml vinegar (9%);
• 150 ml of vegetable oil;
• 1 tbsp. l. salt (no slide);
• 3.5 tbsp. l. Sahara;
• 5 cloves of garlic;
• 3 bay leaves;
• greens to taste: dill or parsley;
• 1 hot pepper;
• black peppercorns and allspice.

How to cook:

1. Rinse the peppers and dry them on a towel.
2. Cut vegetables into strips. Remove seeds and partitions.
3. In a saucepan, combine water, oil, vinegar, salt, bay leaf, peas and allspice.
4. Put on fire.
5. Slice the hot pepper into thin slices.
6. Chop the greens.
7. Grate the garlic on a fine grater.
8. Put the peppers in the boiling marinade. If there are too many of them, add in batches. As soon as some vegetables are tender, put them in a colander, fill the pan with other fruits.
9. Put peppers in clean, dry jars, place chopped garlic, hot peppers and herbs between the fruits.
10. Close tightly. After half an hour, you can put it in the refrigerator.

The Armenian appetizer is good for barbecue and potato dishes.

Pickled peppers stuffed with tomatoes and garlic

Ingredients per 6 l:

• 3 kg of bell peppers;
• 1.3–1.5 kg of tomatoes with firm skin;
• 2 heads of garlic;
• peppercorns to taste;
• 4 bay leaves;
• 4 tbsp. l. salt;
• 8 Art. l. Sahara;
• 300 ml vinegar (7%);
• 2.5 l of water:
• dill or parsley to taste.

Cooking method:

1. Rinse all vegetables well.
2. Using a sharp knife, carefully cut out the partitions and seeds from the peppers. If necessary, rinse the fruit under running water to remove any remaining seeds.
3. Cut the tomatoes into small wedges. Consider the size of the peppers to make it easy to fill them with tomatoes.
4. Chop the garlic.
5. Combine the garlic and tomatoes in a bowl. Add 0.5 tbsp. l. salt, stir.
6. Put allspice, bay leaf, peppercorns on the bottom of clean and dry jars.
7. Fill empty peppers with the tomato and garlic filling.
8. Place vegetables in a jar.
9. Place the greens on top.
10. Put water on fire.
11. Pour salt and sugar into boiling water. Stir.
12. As soon as the marinade boils again, add the vinegar.
13. Remove from heat.
14. Fill the jars with the marinade.
15. Close tightly. Flip and wrap for 30 hours.

Bell pepper lecho with tomato juice

Ingredients:

• 4.5-5 kg ​​of bell pepper;
• liter of tomato juice;
• 250 ml of vegetable oil;
• 1.5 tbsp. l. salt;
• 250 g sugar;
• 125 ml vinegar (9%);
• 3 cloves of garlic;
• peppercorns to taste.

Cooking method:

1. Rinse and dry the vegetables.
2. Cut the pepper into strips, removing seeds and partitions.
3. Pour the juice into a large saucepan.
4. Add salt, sugar, peppercorns.
5. Turn on the fire.
6. Pour oil and vinegar into the boiling marinade. Stir. Bring to a boil again.
7. Chop the garlic finely.
8. Put chopped peppers into the boiled marinade.
9. Cook for 12 minutes.
10. Add garlic to the dish 2 minutes before cooking.
11. Stir well, turn off the heat.
12. Arrange the hot lecho in clean and dry jars, immediately closing them.
13. Flip and wrap for 38 hours.

Council. Sterilization of the finished dish is not needed here, but initially it will not be superfluous to sterilize the cans.

How to pickle bell peppers

We present to your attention the simplest recipe without sterilization.

Ingredients:

• 1.5 kg of pepper;
• 3 cloves of garlic;
• dill;
• parsley;
• 120 ml vinegar (7%);
• before fragrant;
• Bay leaf;
• peppercorns;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• litere of water.

Cooking method:

1. Rinse and dry the jars. If time permits, you can sterilize them. The finished dish does not need sterilization.
2. Rinse the peppers, remove partitions and seeds.
3. Cut in any way: cubes, strips. You can even leave it whole if the pepper is small. In this case, remember to puncture each vegetable with a toothpick.
4. Place a clove of garlic, bay leaf, and some greens at the bottom of the jar.
5. Then spread the pepper, placing the remaining garlic and herbs between the vegetables.
6. Boil water.
7. Pour boiling water over the jars. Leave it on for 25 minutes.
8. Drain water into a saucepan, bring to a boil again.
9. Fill the jars with boiling water. Leave it on for 10 minutes.
10. Drain the water again by adding salt, sugar, peppercorns and allspice.
11. Bring to a boil, pour in the vinegar. Stir. Remove from heat.
12. Pour the hot marinade over the vegetables all the way to the top.
13. Close the jars tightly. Flip and wrap. Store in this form for the first day.

note! Bay leaf can be omitted from the recipe if you don't like the smell. If you want to leave the smack completely unobtrusive, then do not put the laurel leaf on the bottom of the jar. Add it to the third fill along with the pepper. Pour the marinade over the vegetables and remove the bay leaf.

Bulgarian pepper in tomato sauce

Ingredients:

• 2.8 kg of peppers;
• 0.5 l of tomato sauce;
• 1 tbsp. l. salt;
• 4.5 tbsp. l. Sahara;
• 250 ml of water;
• 250 ml vinegar (9%).

Cooking method:

1. Wash the cans with baking soda, rinse thoroughly and dry.
2. Cut the vegetables into large strips. Remember to remove the seeds, stem, and septa.
3. Place the peppers in a saucepan and top them with tomato sauce.
4. Turn on the fire.
5. Add water and vinegar right away.
6. Stir.
7. Add sugar and moth. Mix again.
8. Cover with a lid.
9. After boiling, cook for 20 minutes, stirring occasionally.
10. Divide the hot peppers into the jars, closing immediately.

Preparation for borscht for the winter with bell pepper and tomatoes

Ingredients:

• 1 kg of pepper;
• 1.5 kg of beets;
• 1 kg tomato;
• 1 kg of carrots;
• 1.5 kg of cabbage;
• 1 kg of onions;
• 2.5 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 5 bay leaves;
• 0.5 tsp ground black pepper;
• 200 ml of water;
• 200 ml of vegetable oil;
• 100 ml vinegar (9%).

How to cook:

1. Rinse all ingredients well.
2. Remove seeds and partitions from peppers.
3. Cut the peppers into cubes.
4. Slice the tomatoes in the same way.
5. Chop the cabbage.
6. Grate the carrots on a coarse grater or chop finely (as you are used to).
7. Grate the beets on a coarse grater.
8. Chop the onion finely.
9. Fry onions and carrots in a skillet until golden brown.
10. In a saucepan, mix: water, peppers, tomatoes, cabbage, beets.
11. Add salt and sugar.
12. Add ground pepper and bay leaf.
13. Stir well and turn on fire.
14. Once the mixture has boiled, remove the bay leaf, reduce the heat.
15. Cover and cook for 40 minutes.
16. Once you turn off the heat, pour in the vinegar.
17. Mix thoroughly.
18. Spread the dressing over the jars, closing immediately.
19. Flip the cans. Wrap is optional, but desirable.

Important! Do not forget to stir the dish periodically during cooking.

How to close blanks without sterilization

Sterilization is a process that, by its complexity, discourages many cooks from preparing tasty preparations. But there is a way out. The main thing is to follow a few rules:

1. There should be more vinegar than sterilized recipes.
2. Banks should be washed not with detergents, but with soda.
3. For longer storage, you can add a crushed aspirin tablet at the rate of 1 tablet per 1 liter.
4. If vegetables are to be pickled, triple pouring is required. Bulk ingredients are usually added to the final pour.
5. An alternative to vinegar is citric acid. It is better to pour it directly into the jar rather than into the marinade.

Tips and tricks for cooking and preserving

Do you want the procurement process to be enjoyable, and the result to please your family and guests? It's easy: we have put together for you advice from experienced housewives that will certainly come in handy:

• combine yellow ground peppers with green peppers, and harvest red ones separately;
• the seeds may not be removed, but the dish will turn out with bitterness;
• if you use whole pepper for winter preparations, do not forget to make a puncture in the area of ​​the stalk with a depth of about 1 cm;
• young peppers are the most susceptible to marinade, which means that their taste will be more intense;
• add mustard seeds to "boring" recipes.

Read also:

What vitamins are in bell pepper and how is it useful for the body.

The benefits and harms of bell pepper: why the vegetable is good for the body.

How to dry bell peppers.

Let's sum up

Pickled peppers for the winter without sterilization is a simple matter, and the result is amazing. Choose young fruits with firm and clear skin. Be sure to remove the septa and the seeds as desired.

Make sure the jars are clean and intact, this is of great importance for non-sterilized recipes. Vegetables go well with onions, garlic, tomatoes, mustard, honey. We advise you to experiment and replenish the treasury of recommendations of experienced housewives with your own tips!