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, and gives pepper a pleasant sweetness and wonderful aroma. In our article you will find tips on choosing and preparing products, as well as simple and proven recipes for preparing canned paprika.

Product selection and preparation

To make homemade preparations for the winter tasty and enjoyable all winter, use the following recommendations:

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 ripe peppers without rot or other damage. Before slicing, wash the vegetables in warm water, remove the stems and seeds. Cut large fruits into halves and quarters. Preserve hot peppers whole, after pricking them with a fork or toothpick. This will protect the skin from cracking and maintain the presentable appearance of the peppercorns.
3. Add dry herbs and spices directly to the marinade. Place fresh herbs (basil, dill, parsley, cilantro, celery) at 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, sweetish marinade is one of the best ways to prepare hot peppers. The fruits are covered whole or finely cut into rings.

Prepare the following set of products:

• 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 and add peeled garlic.
2. Wash the peppers and prick them with a toothpick in several places to prevent the skin from cracking. Place in a container.
3. Fill the jars with boiling water and cover with lids. Leave to steep for 15 minutes, then drain.
4. Place the pan 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. Fill the contents of the jars with marinade, roll up and turn over. Cover with a blanket.

Reference. The twist is stored in the pantry or in a cool place. An open jar can be kept in the refrigerator for a long time.

There is another recipe for whipping up hot peppers. The jars are filled with pre-prepared marinade, covered with lids and placed in a saucepan in a water bath for additional sterilization. For liter jars, 15 minutes is enough.

Popular recipes

Particularly popular among housewives are recipes for preparing peppers, which do not require a lot of time and labor-intensive 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 require additional sterilization. Shelf life at room temperature is 12 months.

Pepper in honey marinade

Try making sweet peppers in honey sauce using this recipe. Spicy Chile and dried herbs complement the taste of the main component.

Ingredients:

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

Preparation:

1. Wash, peel and cut the pepper into four parts.
2. Cut the garlic into halves crosswise.
3. Prepare a marinade based on water, oil, honey and spices. Pour in vinegar 10 minutes after boiling.
4. Place the chopped vegetables in the marinade, cook for three minutes, add garlic.
5. Place hot ingredients into 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, bay leaf, garlic;
• liquid natural honey – 125 ml;
• sugar – 200 g.

Preparation:

1. Wash the peppercorns, remove the stems and seeds, and cut into four pieces.
2. Prepare a marinade from water, honey, sugar, spices, and vinegar. Add the oil at the end of cooking, 10 minutes after boiling.
3. Transfer the peppers to the boiling liquid. Blanch for 5-7 minutes.
4. Place garlic and basil in a glass container and pour the hot mixture. Close with screw caps.

With herbs, carrots and garlic

Fried carrots with garlic make the taste of the preparation more rich. Adjust the amount of garlic at your discretion; this does not affect the safety of the snack in any way.

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 frying carrots);
• honey – 200 g;
• water – 1 l;
• salt – 1 tbsp.l.

Preparation:

1. Wash the peppers, peel them and cut them into slices.
2. Peel the carrots and grate them. Finely chop the garlic. Fry everything in oil.
3. Place the pepper and roast into the pan. Pour in water, add salt. Heat the mixture over low heat.
4. Add honey and bring to a boil, stirring occasionally. Cook for 20 minutes.
5. At the end of cooking, throw in the greens and simmer for two minutes.
6. Fill the container with the 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 capsicums with a minimum set of ingredients.

Ingredients:

• hot peppers 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. Prick with a toothpick and leave the tails.
2. Place vegetables in glass containers.
3. Prepare a marinade from water, honey and vinegar. Cook for 5-7 minutes and immediately pour the contents of the jars. Close with lids and turn upside down.

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

In oil marinade with honey

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

Ingredients:

• bell 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 the peppers, peel and cut into halves.
2. Place the pan over low heat. Pour in water, add honey, butter, salt, sugar and spices, and boil.
3. Add pepper to liquid.Cook for 15 minutes.
4. Place the vegetables in jars and pour boiling marinade over them. Seal with lids.

With honey and garlic

Paprika prepared according to this recipe has a rich sweet and sour taste and 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 cloves;
• bay leaf – 3 pcs.;
• black and allspice – 5 pcs.

Preparation:

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

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

Cooking tips

Take tips for preparing canned sweet and hot peppers:

1. Choose fleshy fruits with thick walls. They are much tastier than thin-walled ones and do not become soft during blanching.
2. Use colorful paprika to make your snack look colorful.
3. For marinade, buy flower or linden honey. It has a pronounced aroma. Heat the candied product in a water bath.
4. It is advisable to add vinegar after the water boils.
5. To keep the twists longer, be sure to sterilize the jars before adding food.
6. It is most convenient to seal snacks in small glass containers. Use 0.5-0.7 liter jars.
7. After sealing the container with lids, turn it upside down, wrap it in a blanket and leave until it cools completely. Then move it to the pantry, cellar or balcony.
8. Use fresh or dried herbs to prepare the appetizer: basil, cilantro, parsley, dill umbrellas, bay leaf. Paprika goes perfectly with garlic, allspice and black pepper, cloves, coriander, and mustard beans.

Conclusion

Pickled 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 extends the shelf life of products even without additional sterilization.