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

During the cooking process, pickled bell peppers produce beneficial bacteria that have a positive effect on the human body. Consumption of the product normalizes intestinal microflora and stabilizes overall immunity. In addition, it is simply delicious - such an appetizer will be an excellent addition to the table and can be combined with side dishes, soups and meat.

Let's look at popular recipes for pickled bell peppers and learn the secrets of their preparation.

The best pickled pepper recipes

Fermented dishes require a minimum of time and effort. The ingredients for most recipes are available at 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 method of preparing soaked pepper. It is recommended to select yellow vegetables for the dish. The appetizer looks appetizing, so it will decorate any table.

To prepare you will need:

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

Cooking method:

1. Rinse the bell pepper under running water and dry thoroughly. Pierce each vegetable through and through 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 the vegetables with a lid and leave at room temperature for 3-5 days.
5. Wash the jars with hot water and baking soda.
6. Place the pepper in a colander to drain all the brine.
7. Place the vegetables tightly into the jars. If brine forms at the bottom, drain it.
8. Sterilize the jars for 10 minutes and roll up.
9. Store the preparations in the refrigerator, cellar or basement.

Spicy

Spicy pickled dishes go well with boiled potatoes or baked chicken. Fermented whole bell pepper for the winter always complements any lunch. Use black, red, allspice to taste.

To prepare you will need:

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

Cooking method:

1. Wash vegetables and herbs, peel garlic. Make one through hole in each pepper.
2. Layer cilantro and parsley on the bottom of a clean jar. Add currant leaves if desired. Place a sweet vegetable on a bed 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 it to the cellar.
6. The product is ready for use after 2 months.

Interesting! Fermented preparations are famous for their high content of vitamin C. They also contain carotene and rutin, which have a positive effect on the condition of capillary walls. Vitamin A has a good effect on skin and hair. Regular consumption of fermented snacks is recognized as a preventive measure for insomnia and depression.

Stuffed with cabbage

An excellent recipe for the holiday table. Culinary experts advise using young cabbage with crispy leaves.

For preparation you need:

• 10 smooth peppers;
• 1/2 cabbage;
• 3 small onions;
• 20 ml 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 and 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 the cabbage, add salt and mash with your hands.
4. Finely chop the onions and fry over low heat.
5. Grind the carrots on a fine grater, cut the garlic cloves into slices. Combine onions, garlic and carrots, mix thoroughly in a frying pan.
6. Chop the greens into the cabbage and add the vegetables from the pan. Mix thoroughly and add salt to taste. Leave the mixture for 15 minutes.
7. Stuff the peppers with cabbage as tightly as possible.
8. Prepare the brine: add salt and spices to the water to taste.
9. Place stuffed peppers in jars vertically. Pour in chilled brine.
10. The product is ready for use after 2 weeks. Keep refrigerated.

Stuffed with vegetables

For preparation, late-ripening and multi-colored varieties are selected. An excellent dietary snack suitable for any time of year.

List of ingredients:

• 3 kg of multi-colored 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 vegetable oil;
• cloves to taste.

Cooking method:

1. Wash the pepper and remove the insides. Place the vegetable on a baking sheet and place in the oven for 5 minutes at 180 degrees. During this time the product will become softer.
2. Peel the garlic and finely chop. Peel the carrots and grate on a fine grater.
3. Fry the garlic and carrots for 5 minutes, transfer to a cup.Add chopped onion and a pinch of salt to them.
4. Mix the ingredients thoroughly and fill the peppers with the resulting filling.
5. Place bay leaves, dill umbrellas, parsley and horseradish at the bottom of a jar or bucket. Place one layer of pepper and sprinkle with chopped garlic.
6. Pour vegetable oil into the jar and press the dish down with a press. Leave for a day.
7. For three weeks, store the product at a temperature of no more than 4 degrees. Afterwards the dish can be served.

With carrots

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

To prepare you will need:

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

Manufacturing technology:

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

Tsitsak

Traditional dish of Armenian cuisine. The appetizer is served with shish kebab, cabbage, and 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 salt.

Cooking method:

1. Place 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 mix with chopped garlic and dill.
4. Prepare a brine from water and salt.
5. Pour the brine over the vegetables and 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 recommendations from experienced housewives

To make fermented snacks tasty and not spoil for a long time, we suggest you familiarize yourself with the cooking secrets from experienced housewives:

1. Use vegetables from your own garden beds or purchase them from trusted gardeners. Self-grown crops are many times tastier and healthier than store-bought products.
2. Use pepper varieties intended for harvesting. For example, the variety Chocolate Handsome, Adept, Yantar, Bogdan.
3. The pepper must have fleshy walls at least 4 mm thick.
4. Choose vegetables of different colors: red, yellow, green. Such preparations look appetizing and attract attention.
5. For the starter, purchase coarse rock salt.
6. Smooth fruits, without damage or scratches, are suitable for pickling.
7. Wash vegetables, herbs, dishes and cutlery thoroughly.
8. When preparing dishes with cabbage, use dense and white varieties. The cabbage should be juicy and crispy.
9. For brine, use clean filter water.
10. Add bitter and hot peppers at your discretion. Don’t be afraid to add spices and spices to the jars: bay leaf, cloves, coriander, cumin. They give the dish an unusual taste.
11. Observe shelf life.

Read also:

Are allspice and black pepper the same thing?

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

What is Dungan pepper and how can it be used.

Winter storage

The optimal temperature for storage is from -1 to +4. At higher temperatures, a strong fermentation process occurs and the pepper peroxides. The ideal place for storage is the cellar. It has everything the workpiece needs: lighting, temperature, microclimate.

In the apartment, snacks are 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 pickled peppers is a wooden barrel. Vegetables are stored in a barrel for 6-7 months, while their beneficial qualities only improve. When storing in glass jars or an enamel pan, the containers are pre-washed and sterilized. There should be no chips on the dishes, otherwise the pepper will oxidize when it touches the metal. Shelf life: up to 1 month. The workpieces are stored in plastic containers or buckets for a maximum of 6 days.

Sugar will help preserve peppers throughout the winter. This natural preservative is always at hand. A little granulated sugar is poured onto the preparations, 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.

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

What dishes are they added to?

Pickled pepper perfectly complements first courses: borscht, solyanka, pea soup, rassolnik, fish soup. The vegetable is used as an appetizer at a casual dinner or a formal table. The preparations are taken with them into nature.

Pepper goes well with baked potatoes, dill, barbecue or camp soup.Stuffed peppers are great for a picnic—they don’t need to be heated, and they take up minimal space.

Fans of spicy dishes prefer to eat pepper with black toasted bread. This simple combination has a bright and unusual taste.

Conclusion

Pickled bell pepper itself is a very tasty and nutritious product. Housewives love to make preparations using the cold method - it takes a minimum of time and effort. Culinary experts advise using different colored peppers of the same size. Vegetables are stuffed with herbs, onions, and cabbage.

The results are low-calorie and appetizing dishes. Winter preparations are stored for up to 6 months in the basement or in the refrigerator.