The simplest and most delicious recipes for pickled peppers for the winter at home

Multi-colored aromatic peppers are capable of any table, and their aroma whets the appetite. If you want to enjoy a delicious vegetable not only in season, but all winter, then the recipes we have selected are for you. In this article, we will look at how to pickle bell peppers in various ways.

Cooking instructions

Pickled peppers are not only tasty and healthy, but also simple... The main thing is to follow the recipe exactly. But no one canceled the zest and peppercorns. Experiment, add your favorite spices or herbs. We offer you to get acquainted with the detailed recipes for the most delicious pickled peppers.

Instant pickled bell peppers

Ingredients:

• 1 kg of bulgarian pepper;
• 1 liter of water;
• 2 tbsp salt;
• 4 tbsp Sahara;
• 5 tbsp vinegar (9%);
• 3 cloves of garlic;
• 3 tbsp sunflower oil;
• peppercorns;
• any greens to taste.

Cooking method:

1. Prepare the pepper. Rinse thoroughly, dry, remove the stalks. Seeds and white partitions are also not needed, feel free to remove them.
2. Cut the vegetable up to your liking. It's good if you get 4-5 parts from one pepper.
3. Put the water to boil.
4. Pour salt, sugar, peppercorns, vegetable oil and vinegar into boiling water. Mix thoroughly.
5. Add pepper after a couple of minutes.
6. Cook for no more than 15 minutes. 12 minutes is the optimal time.
7. Sterilize the jars.
8. Place the garlic and herbs at the bottom.
9. Place vegetables on top.
10. Boil the marinade again.
11. Pour it over the vegetables.
12. Screw on the covers.

The appetizer is juicy and aromatic... Optionally add turmeric if you used red pepper. This spice will not work for a green vegetable. The mint leaf will add more freshness to the pickled dish.

Note! If you want to immediately taste the pickled vegetable, then after boiling the vegetables, sprinkle them on top with chopped garlic, herbs, mix thoroughly and serve.

In oil in a Caucasian style

It will take:

• 2 hot peppers;
• 2 kg of bell pepper;
• 200 ml of oil;
• 500 ml of water;
• 80-100 g of garlic;
• 1 tbsp salt;
• 3 tbsp Sahara;
• 200 ml vinegar (9%);
• any greens, celery or parsley is best;
• peppercorns.

How to cook:

1. Clean pepper from dirt, cut out black specks. Do not use a vegetable that is too soft.
2. Remove white partitions, ponytails.
3. Cut vegetables into sticks.
4. Put half a liter of water on the fire.
5. Add salt and sugar before boiling. Stir.
6. Next, pour in the oil, vinegar, pour the peppercorns.
7. Mix thoroughly.
8. Three minutes after boiling, dip the pepper in the marinade.
9. Cook for five minutes. Stir the contents periodically. This will soften the vegetable evenly on all sides.
10. Prepare a separate deep dish.
11. Place the pepper in a container. Let it cool slightly.
12. Chop the garlic and herbs.
13. Finely chop two hot peppers.
14. Transfer the garlic, herbs, pepper (hot) to the marinade.
15. Boil for three minutes.
16. After 3 minutes, add the cooled chopped bell pepper. Cook for another 3 minutes, stirring constantly.
17. After 3 minutes, remove the pan from the heat and transfer the contents to sterilized jars. Do not forget to boil the lids as well.
18. Turn the closed cans upside down and wrap them for a day.

Such a dish, when properly prepared, will crunch deliciously... It shouldn't look like porridge or mashed potatoes. Hot pepper will add spice in combination with three tablespoons of sugar. The appetizer is great with fried potatoes or a meat dish.

Hot pepper snacks:

How to cook pickled hot peppers without sterilization

Cooking a hot snack

How to cook pickled tsitsak pepper

Stuffed with tomatoes and garlic

This recipe is for those who are not lazy to spend a little more time on delicious preparations.

Ingredients:

• 3 kg of paprika;
• 2 liters of water;
• 100 ml of oil;
• 1.5 kg of tomatoes;
• 2 heads of garlic;
• 200 ml vinegar (9%);
• 450 g sugar;
• 3 tbsp salt;
• peppercorns to taste;
• any greens to taste.

Cooking method:

1. Wash the vegetables. Remove dark spots.
2. Cut off the top of each pepper.
3. Put the water to boil.
4. Dip the peppers in boiling water. Cook for 3 minutes.
5. Prepare a container of ice water.
6. After 3 minutes, transfer the peppers to a container of cold water. Leave it on for 10 minutes.
7. Sterilize the jars.
8. At the bottom of the prepared jars, lay sprigs of herbs and black peppercorns.
9. Chop tomatoes and garlic finely. Mix, salt.
10. Stuff the peppers with the garlic and tomato mixture.
11. Store vegetables tightly in the jar.
12. Start cooking the marinade.
13. Add salt, sugar, oil, vinegar to boiling water.
14. Boil after boiling for two minutes.
15. Pour the marinade over the jars, cover with a lid.
16. Sterilize the jars in a saucepan for half an hour.
17. Seal the cans, turn over and wrap them up for two days.

The most delicious pickled peppers with honey

Sweet lovers will certainly appreciate this recipe. The vegetable is soft and well-soaked.

Ingredients:

• 1 kg of sweet Bulgarian pepper;
• 200 ml of water;
• 2 tbsp honey;
• 80 ml vinegar (9%);
• 70 ml of vegetable oil;
• 5 cloves of garlic;
• 100 g sugar;
• ½ tbsp salt;
• peppercorns to taste;
• bay leaf optional.

How to pickle:

1. Wash the vegetables, remove the core, the stalk.
2. Cut into cubes, slices.
3. Sterilize the jars.
4. Place bay leaves, peppercorns and garlic at the bottom of the jars.
5. Arrange the chopped vegetables.
6. Put water on fire.
7. Add salt, sugar, butter, honey immediately.
8. After boiling, add vinegar after a minute.
9. Pour the vegetables immediately.
10. Close the jars hermetically and turn over for a day.

Note! In this recipe, the greens will be superfluous. The smell and taste of dill or parsley does not go well with the sweet honey taste. If you still want something spicy or savory, add a slice of lemon to the bottom of the jar.

If the marinade is cloudy, don't worry, it's because of the honey.

Pickled bell peppers, whole roasted

The recipe is very interesting, the vegetable turns out to be crispy and ruddy.

Ingredients:

• 1.5 kg of sweet Bulgarian pepper;
• 1 tbsp salt;
• 3 tbsp Sahara;
• 3 tbsp vinegar (9%);
• 4 cloves of garlic;
• 1 liter of water;
• Bay leaf;
• peppercorns;
• sprigs of greenery (any);
• sunflower oil for frying.

Cooking method:

1. Choose fruits with firm skin and no damage - they will be pickled whole, so it is undesirable to cut off black spots, it is better that they are not at all.
2. Dry the peppers thoroughly.
3. Pour sunflower oil into a hot skillet and fry the peppers.
4. Turn vegetables periodically to cook evenly.
5. Wait for the appearance of ruddy barrels.
6. Sterilize the jars.
7. Place the garlic, bay leaf, peppercorns and garlic on the bottom.
8. Pour vinegar into the bottom of the jar.
9. Put water to boil.
10. While the water is boiling, place the vegetables in the jar.
11. As the water boils, add sugar, salt.
12. Mix thoroughly for two minutes.
13. Pour the marinade over the vegetables.
14. Close the jars tightly.
15. Turn over and wrap warmly.

Ideally served with meat dishes or as a snack.

Read also:

How to make honey marinated peppers

Cooking whole pickled bell peppers for the winter

Sweet pickled peppers for the winter with tomatoes

Ingredients (for 1 can):

• 8 pcs. sweet pepper;
• 3 tomatoes;
• 2 cloves of garlic;
• 60 ml vinegar (6%);
• 1 tbsp salt;
• 3 tbsp Sahara;
• 1 liter of water;
• greens at will and to taste.

Cooking method:

1. Rinse vegetables, dry.
2. Remove tails, seeds, and partitions.
3. Cut the vegetable into strips.
4. Sterilize the jars.
5. Put a liter of water on the fire.
6. As soon as it boils, add salt and sugar.
7. Mix thoroughly, cook for two minutes.
8. Pour in vinegar.
9. Add chopped peppers to the marinade.
10. Cook for 7 minutes, stirring occasionally.
11. Put herbs and garlic on the bottom of sterile jars.
12. Remove the pepper with a slotted spoon and place in the jar, leaving room for the tomatoes on top.
13. Chop the tomatoes finely.
14. Place them on top of the peppers.
15. Bring the marinade to a boil again.
16. Pour vegetables, close the jars.
17. Store the first day upside down in a dark place.

Important! It is better to cut the tomatoes just before putting them in the jar, otherwise they will lose juice and become too soft.

This appetizer will delight those who do not like the sour taste.... If you are a fan of sweet preparations, you can increase the amount of sugar to five tablespoons. This can also be done if the tomato variety you are using is not sweet.

Pickled pepper "Miracle"

Will need:

• 1.5 kg of bell pepper;
• 1 kg of white cabbage;
• 1 large carrot;
• 2 medium cucumbers;
• 2 cloves of garlic;
• Bay leaf;
• 1 tsp vinegar essence;
• 1 onion;
• 1 liter of water;
• 1 tbsp salt;
• 3 tbsp Sahara;
• peppercorns;
• cloves;
• greens to taste and desire.

Cooking method:

1. Put the water to boil.
2. Core a pure vegetable, remove all seeds.
3. Pour boiling water over the vegetable.
4. Leave it on for 10 minutes.
5. Chop the cabbage.
6. Cut the cucumbers into quarters.
7. Grate the carrots on a coarse grater.
8. Chop the garlic.
9. Stir the ingredients in one bowl and salt.
10. Drain the peppers.
11. Put the mixture of vegetables inside the pepper.
12. Sterilize the jars.
13. Put greens, peppercorns, cloves and bay leaves on the bottom.
14. Fill the jars with peppers.
15. Cut the onion into rings and place on top of the peppers.
16. Put the marinade water to boil.
17. Pour boiling water over the vegetables and leave for 10 minutes.
18. Drain the water back into the pot, bring to a boil again.
19. Add salt and sugar to boiling water.
20. Once the water has boiled, pour in the vinegar essence.
21. Stir well and remove from heat.
22. Pour the marinade over the vegetables, roll up the jars.

Council. If you are worried that the filling may fall out, make a kind of cap out of the pepper. If you do not like the process of sterilizing cans, then instead of double pouring (as in this recipe), use triple.

Bulgarian pepper marinated with oil

Ingredients:

• 2 kg of sweet peppers;
• 200 ml of vegetable oil;
• 1 liter of water;
• 300 g sugar;
• 1.5 tbsp salt;
• 130 ml of table vinegar;
• allspice;
• Bay leaf.

Cooking method:

1. Sterilize the jars and boil the lids.
2. Wash the pepper, dry it well.
3. Remove all spots, ponytail, cut out partitions and seeds.
4. Cut into cubes or slices of your choice.
5. Put water on fire.
6. While the water is boiling, place bay leaves and allspice on the bottom of the cans.
7. As the water boils, add salt and sugar. Stir.
8. Add oil and vinegar.
9. Stir and add the peppers. You may need to marinate vegetables in several steps.
10. Transfer the peppers to a jar five minutes after boiling.
11. If you need another run, then cover the jar with a lid.
12. Once all the peppers are stacked, bring the marinade to a boil again.
13. Pour in vegetables and seal.

Council. If you prefer soft vegetables over crispy ones, cook the peppers for 8-10 minutes.

Asian style

Ingredients:

• 2.5 kg of peppers;
• 1.5 liters of water;
• 3 cloves of garlic;
• one spoonful of grated ginger (fresh);
• 1 hot pepper (small);
• cloves;
• 2 tsp curry mixes;
• 3 tbsp salt;
• 1 cup of sugar;
• 1 cup vinegar (9%)
• 1 glass of sunflower oil;
• greens to taste;
• cloves to taste.

Cooking method:

1. Remove seeds and partitions from the pepper.
2. Chop greens, garlic finely.
3. Mix them together in a bowl, adding the entire serving of ginger and curry mixture. Mix thoroughly.
4. Add cloves and sweet peas.
5. Grate hot pepper. Be careful if there are wounds on your hands.
6. Boil water. Dip whole peppers in boiling water for 3 minutes.
7. After 3 minutes, transfer the vegetables to a container of ice water for a couple of minutes. After that, slice the vegetables as you like.
8. Put the marinade water on the fire. Add salt and sugar immediately.
9. Before boiling, add all the prepared mixture to the marinade and boil for 5 minutes.
10. Sterilize the jars.
11. Place the pepper in the jars. If using bay leaves, place it on the bottom.
12. Pour vinegar into the marinade, immediately start filling the jars.
13. Roll up the cans.

Important! The vegetable turns out to be hot, such a preparation is not suitable for people with problems with the gastrointestinal tract.

Cooking tips and tricks

If you are inspired by recipes, it will be useful to know a few tips:

1. For beautiful blanks, choose peppers of different colors.
2. Blanching will preserve the color and shape of the vegetables.
3. If you like sweet pickled vegetables, add exactly 4 times more sugar than salt.
4. Sterilization is replaced by triple pouring.
5. Fresh mint leaves work well with oil-free recipes.
6. A slice of lemon or any citrus fruit will add spice. But in this case, do not use dill and parsley.

Let's sum up

Ripe peppers with firm skin are suitable for pickling. Be sure to peel the vegetable from partitions and seeds. Blanching is a great way to preserve the shape, color, and flavor of a pepper. Peppers pickled for the winter go well with tomatoes, carrots, garlic, honey and spices.