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

Pickling peppers is no more difficult than preparing other vegetables. Moreover, you don’t even have to 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 your household and guests.

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

How to prepare bell peppers for pickling at home

The correct choice of product and its preparation is the key to successful preparations for the winter. Choose medium-ripe fruits, paying attention to the skin of the vegetables. It should be uniform, smooth and shiny. Wrinkled skin indicates that the vegetable did not receive enough moisture. In a jar, such a pepper will not only look ugly, but will also not be able to absorb all the aroma of the marinade.

The fruit should be elastic, without signs of rotting - blackness, soft or dented areas.

We recommend using vegetables of different colors for pickling. This makes it more beautiful and tastier.

This article will talk about pickling the whole vegetable. But if you decide to cut a fruit that is too large, then remove the partition. The seeds do not need to be removed, but they add bitterness.

No pre-soaking of vegetables is required.

The best recipes for pickling whole bell peppers

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

Quick pickling of whole sweet peppers

Ingredients for 3 liters:

• 2 kg of sweet pepper;
• 2 onions;
• 3 cloves of garlic;
• several 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. Wash small or medium-sized peppers and dry with a towel. Remove the stems.
2. Chop the onion and garlic.
3. Finely chop the greens.
4. Place all ingredients in a jar.
5. Grind the aspirin.
6. Add crushed tablets.
7. Dissolve sugar and salt in water, pour in vinegar.
8. Pour cold marinade over vegetables.
9. Close with nylon lids.
10. Put it in the refrigerator.

This is the fastest pickling option. This product can be stored for no longer than four months. After the expiration date, it loses its taste and aroma. We recommend serving with meat, fish and potato dishes.

Dry salting - 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 stem.
2. Very carefully cut out the partitions 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 wash away any remaining seeds.
4. Lay out the towels.
5. Place the peppers on them so that excess moisture drains out.
6. Once the vegetables are dry, add 2 generous pinches of salt to each pepper. It’s better to try to sprinkle salt on both the bottom and the walls.
7. Insert one pepper into another so that you get 4-5 peppers in one. Focus on the height of the barrel.
8. Fill the container.
9. Place a weight on top.
10. The peppers should be kept under pressure for about 12 hours (no less, maybe more), do not open them.
11. After time, the peppers are moved to a colder place for long-term storage (for example, in a cellar).

Important! Before serving, it is advisable to soak such vegetables in cold water for at least 5-7 minutes. This will remove excess salt.

Peppers stuffed with cabbage: cold pickling for the winter

Ingredients:

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

Cooking method:

1. Wash all vegetables.
2. Cut off the cap of the pepper. Don't throw it away.
3. Remove membranes and seeds from peppers.
4. Finely chop the onion.
5. Grate the carrots on a medium grater. Combine carrots and onions.
6. Finely chop the greens.
7. Shred the cabbage.
8. Finely chop the onion.
9. In a separate container, combine cabbage, onion, herbs and salt.
10. Fry the onions and carrots in a frying pan until golden brown.
11. Add the onions and carrots to the container with the filling.
12. Mix well.
13. Blanch the peppers for 4 minutes.
14. Transfer the peppers from hot water to ice water for a couple of minutes.
15. Stuff the peppers with the prepared filling. Tamp down lightly. You can cover the top 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 for 4 days.
18. After 4 days, transfer the peppers to jars.
19. First place bay leaves and peppercorns on the bottom of the jars.
20. For the marinade, dissolve cumin, vegetable oil, and salt in water. Boil the marinade.
21. Cool the marinade.
22. Pour the cold marinade over the vegetables and tighten the jars.
23. Place in the refrigerator immediately.

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

Salted bell pepper stuffed with vegetables

Ingredients:

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

Cooking method:

1. Wash the vegetables. Dry. Remove the stems. Carefully cut out the seeds and membranes from the pepper.
2. Grate the carrots on a fine grater.
3. Finely chop the cabbage.
4. Mix cabbage and carrots in a separate container.
5. Stuff the peppers with the prepared mixture.
6. Place them sideways in the pan.
7. In another container, mix water, vinegar, salt, oil and sugar. Stir and boil.
8. Pour the boiling marinade over the vegetables in the pan.
9. Place under oppression for two days.
10. After two days, sterilize the jars.
11. Place the peppers in jars.
12. Pour brine from the pan.
13. Cover with lids.
14. Sterilize for 20 minutes.
15. Roll up the 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.

This is interesting:

How to cook pickled peppers in oil for the winter.

How to prepare pickled tsitsak peppers for the winter.

Salting whole peppers 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 a barrel.
4. Pour in marinade.
5. Cover with a thin cotton towel or napkin.
6. Place a weight on top.
7. Periodically monitor the condition of the napkin. As soon as mold forms underneath, it must be cleaned off.
8. After 15 days the vegetables will be ready.

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

Recipe with onions and tomato paste

Ingredients:

• 2 kg 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 vegetable oil.

Cooking method:

1. Rinse the vegetables.
2. Peel the onion and cut into large rings.
3. Remove the stems from the peppers.
4. Mix tomato paste and all the salt and sugar in a deep saucepan. Mix thoroughly and put on fire.
5. Immediately add water and stir again.
6. As soon as the mixture boils, pour in the vegetable oil.
7. Add chopped onion and pepper to the mixture.
8. Stir. Cook for 25 minutes.
9. At the very end of cooking, pour in the entire portion of vinegar.
10. Mix thoroughly, turn off the heat.
11. Sterilize the jars. You can do this while the peppers are boiling in tomato paste.
12. Place the hot mixture into jars. If the peppers are large, first place the peppers in jars and then fill them with tomato paste.
13. Close the jars, turn them over and leave them in a dark place for two days.

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

Very salty peppers in Polish

Ingredients:

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

Cooking method:

1. Sterilize the jars.
2. Wash the peppers well and remove the stems.
3. Fill the jars with vegetables to the very top.
4. Put the water on fire.
5. Before boiling, add salt, citric acid and oil. Stir continuously.
6. Boil for 1 minute.
7. Fill the jars with marinade.
8. Screw on the boiled lids.
9. Store upside down in a dark place for the first 24 hours. Don't forget to wrap yourself in a towel.

Advice. 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 avoid currant leaves and raspberry leaves in this recipe.

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

Marinated bell peppers in oil Caucasian style

What you will need:

• 1 kg bell pepper;
• 1 pod of hot pepper;
• 150 ml vegetable oil;
• liter 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. Wash the peppers.
2. Make a hole in each vegetable with a toothpick in the area of ​​the stalk.
3. Also rinse the hot pepper pod well.
4. Sterilize the jars. Boil the lids just before screwing them on.
5. Fill the pan with water and add vegetables.
6. Boil it.
7. Chop the hot pepper into thin slices 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 the vegetables, transfer them to a jar.
10. Boil water with salt, sugar and butter.
11. Mix the marinade thoroughly.
12. As soon as the water boils, pour in the vinegar and stir again.
13. Cook for 1 minute and remove from heat.
14. Pour boiling marinade over vegetables.
15. Tighten the jars.
16. Place it on the floor upside down.
17. Wrap yourself in a blanket or old warm jackets.
18. The first two days the workpieces should cool slowly naturally.

Cooking tips and tricks

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

1. When salting and marinating whole peppers, do not forget to make punctures 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 preparations, then choose small and ripe fruits.
3. Green peppers go best with yellow ones to taste.
4. Don't overdo it with pepper. If you use both bell pepper and capsicum, it is better to avoid allspice and peppercorns. This mixture is only permissible in a Caucasian recipe.
5. To any recipe that contains little (or no) vinegar, you can add a crushed aspirin tablet (1 tablet per liter of water). This will extend the shelf life. But this approach is not suitable for pickled vegetables.
6. You can add vegetable oil to any recipe. It will add freshness. It’s especially good to add this ingredient to recipes with cabbage: peppers stuffed with cabbage will turn out unusually juicy.
7. Pepper goes well with celery. Feel free to add this ingredient to any recipe, but in this case, discard the parsley. Parsley is good with dill; there is no need for too much greenery.

Read also:

The simplest and most delicious recipes for pickled peppers.

How to cook pickled hot peppers.

How to cook peppers marinated with honey.

Let's sum it up

Whole peppers are a tasty and healthy product that can be prepared easily and quickly. Pickling in jars is a great way to preserve your harvest. The main thing is not to choose fruits that are too large and overripe.Puncture with a toothpick will keep the vegetable intact.

Combine peppers with celery, cabbage, onions, and garlic. Stuff vegetables, season with oil - experiment. Serve with meat or as an independent dish.