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

Recipes without sterilization are tempting, but cause concern. Many housewives believe that preparations without sterilization will not last long. However, everything is possible if you follow simple rules.

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

Simple and quick recipes for preparations that do not require sterilization

bell pepper - not at all a capricious vegetable that can be prepare for the winter and without resorting to the process of sterilization of the finished dish, without loss of quality and taste.

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

Super fast version with onions

Ingredients:

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

Cooking method:

1. Wash and dry the peppers.
2. Remove the stem, membranes and seeds.
3. Gently brush the peppers inside and out with oil.
4. Simmer for 5–7 minutes in a regular frying pan or bake in the oven for the same time.
5. Cut the onion into half rings and the garlic into thin slices.
6. Salt the chopped onion and add sugar. Stir. Add 0.5 tbsp. l. vinegar and leave for an hour.
7. Finely chop the greens.
8. Mix the herbs with chopped garlic. Stir.
9. Drain excess juice from onions.
10. Mix onions, garlic and herbs.
11. Separately mix 1 tbsp. l. vinegar and vegetable oil.
12. Stuff the peppers with a mixture of garlic, onion and herbs. You can also add some greens to a vinegar and oil dressing.
13. Place vegetables in a container.
14. Pour the oil and vinegar mixture on top.
15. Place in the refrigerator for 2-3 hours.

This marinating recipe is especially convenient if you are planning a feast. It prepares quickly, and the result is always predictable. We recommend serving this pepper to a table with meat and potato dishes. The taste will improve if you add crackers to the vegetables just before serving (coat the pieces of bread in butter, salt and pepper in advance, bake in the oven for 7 minutes). You will get a real salad.

Marinated bell peppers in oil Caucasian style

Ingredients:

• 1 kg bell pepper;
• 1 small pod of hot pepper;
• 120 ml 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 marinate:

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. Jars must be clean and dry. Carefully inspect the neck; there should be no signs of cracks.
5. Fill the pan with water and add vegetables.
6. Boil it.
7. Cut the hot pepper into thin slices and place it at the very bottom of the container.
8. Chop the garlic and add to the hot pepper at the bottom.
9. 7 minutes after the vegetables boil, 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.

The most delicious pickled peppers with honey

Ingredients:

• 1 kg of sweet bell pepper (can be multi-colored);
• 200 ml 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 vegetable oil;
• 2 bay leaves;
• peppercorns and allspice to taste.

How to marinate:

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

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

Canned peppers quartered in marinade

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. Wash and dry the pepper.
2. Cut the vegetables into quarters, removing any partitions or seeds.
3. Grate the carrots on a medium grater.
4. Finely chop the garlic or grate it.
5. Place bay leaf, allspice, and garlic on the bottom of a clean and dry jar.
6. Fill the jar with vegetables. Alternate carrots with peppers.
7. Pour in vegetable oil.
8. Put water on the fire.
9. Add salt, sugar and peppercorns to boiling water. Stir and boil.
10. As soon as the marinade boils, pour in the vinegar. Stir. Cook for 3 minutes.
11. Remove from heat and fill jars with marinade. It is better to pour in the liquid gradually.
12. Roll up the jars. No sterilization is required.
13. Turn over and wrap with something warm. An old blanket or outerwear will do.
14. Remove to long-term storage after 48 hours.

Advice. If you feel like 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 vegetable oil;
• 1 tbsp. l. salt (without a slide);
• 3.5 tbsp. l. Sahara;
• 5 cloves of garlic;
• 3 bay leaves;
• herbs to taste: dill or parsley;
• 1 hot pepper;
• black peppercorns and allspice.

How to cook:

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

The Armenian appetizer is good with barbecue and potato dishes.

Pickled peppers stuffed with tomatoes and garlic

Ingredients per 6 liters:

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

Cooking method:

1. Rinse all vegetables well.
2. Using a sharp knife, carefully cut out the membranes and seeds from the peppers. If necessary, rinse the fruit under running water to remove any remaining seeds.
3. Cut the tomatoes into small slices. Consider the size of the peppers so that filling them with tomatoes will be easy.
4. Chop the garlic.
5. Mix garlic and tomatoes in a bowl. Add 0.5 tbsp. l. salt, stir.
6. Place allspice, bay leaf, and peppercorns at the bottom of clean and dry jars.
7. Fill the empty peppers with the tomato and garlic filling.
8. Place vegetables in a jar.
9. Place greens on top.
10. Put the water on fire.
11. Add salt and sugar to boiling water. Stir.
12. As soon as the marinade boils again, pour in the vinegar.
13. Remove from heat.
14. Fill the jars with marinade.
15. Seal tightly. Turn over 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 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 membranes.
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. Place the chopped peppers into the boiling marinade again.
9. Cook for 12 minutes.
10. 2 minutes before cooking, add garlic to the dish.
11. Mix well, turn off the heat.
12. Place the hot lecho into clean and dry jars, closing them immediately.
13. Turn over and wrap for 38 hours.

Advice. Sterilization of the finished dish is not necessary here, but it would not be superfluous to initially sterilize the jars.

How to pickle bell peppers

We present to your attention the simplest recipe without sterilization.

Ingredients:

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

Cooking method:

1. Rinse and dry the jars. If time allows, you can sterilize them. The finished dish does not need sterilization.
2. Wash the peppers, remove the membranes and seeds.
3. Cut in any way: cubes, strips. You can even leave it whole if the pepper is small. In this case, do not forget to poke a hole in each vegetable with a toothpick.
4. Place a clove of garlic, a bay leaf, and some herbs at the bottom of the jar.
5. Next, lay out the peppers, placing the remaining garlic and herbs between the vegetables.
6. Boil the water.
7. Pour boiling water over the jars. Leave for 25 minutes.
8. Drain the water into the pan and bring to a boil again.
9. Fill the jars with boiling water. Leave for 10 minutes.
10. Drain again, adding salt, sugar, peppercorns and allspice.
11. After bringing to a boil, pour in the vinegar. Stir. Remove from heat.
12. Pour the hot marinade over the vegetables to the very top.
13. Seal the jars tightly. Turn over and wrap. Store it this way for the first day.

note! You can omit the bay leaf from the recipe if you don't like the smell. If you want to leave a completely unobtrusive taste, then do not put a laurel leaf on the bottom of the jar.Add it to the third filling along with the pepper. When pouring the marinade over the vegetables, remove the bay leaf.

Bell pepper in tomato sauce

Ingredients:

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

Cooking method:

1. Wash the jars with soda, rinse thoroughly and dry.
2. Cut the vegetables into large strips. Don't forget to remove the seeds, stalk and membranes.
3. Place the peppers in a saucepan and pour tomato sauce on top.
4. Turn on the fire.
5. Add water and vinegar immediately.
6. Stir.
7. Add sugar and mole. Stir again.
8. Cover with a lid.
9. After boiling, cook for 20 minutes, stirring occasionally.
10. Place the hot peppers into the jars, closing them immediately.

Preparation for borscht for the winter with bell peppers and tomatoes

Ingredients:

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

How to cook:

1. Rinse all ingredients well.
2. Remove seeds and membranes from peppers.
3. Cut the peppers into cubes.
4. Chop the tomatoes in the same way.
5. Shred the cabbage.
6. Grate the carrots on a coarse grater or finely chop them (as you prefer).
7. Grate the beets on a coarse grater.
8. Finely chop the onion.
9. In a frying pan, fry the onions and carrots until golden brown.
10. Mix in a saucepan: water, pepper, tomatoes, cabbage, beets.
11. Add salt and sugar.
12. Add ground pepper and bay leaf.
13. Mix thoroughly and turn on the heat.
14. Once the mixture has boiled, remove the bay leaf and reduce the heat.
15. Cover with a lid and cook for 40 minutes.
16. As soon as you turn off the heat, pour in the vinegar.
17. Mix thoroughly.
18. Divide the dressing into jars, closing immediately.
19. Turn the jars over. Wrapping is not necessary, but it is advisable.

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

How to close workpieces without sterilization

Sterilization is a process that, due to its complexity, scares away many chefs 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 in recipes with sterilization.
2. Jars 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 the vegetables are to be pickled, you will need a triple pour. Bulk ingredients are usually added to the final filling.
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 preparation process to be enjoyable, and the result to please your family and guests? It's easy: we've put together for you Advice from experienced housewives that will certainly come in handy:

• It is better to combine yellow ground peppers with green ones, and prepare red ones separately;
• The seeds may not be removed, but the dish will turn out bitter;
• if you use whole peppers for winter preparations, do not forget to make a puncture in the area of ​​the stalk about 1 cm deep;
• young peppers are most susceptible to marinade, which means their taste will be more intense;
• Add mustard seeds to “boring” recipes.

Read also:

What vitamins are in bell peppers and how they are beneficial for the body.

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

How to dry bell peppers.

Let's sum it up

Pickling peppers for the winter without sterilization is a simple matter, and the result is amazing. Choose young fruits with thick, clean skin. Be sure to remove partitions and seeds if desired.

Make sure the jars are clean and intact, this is of great importance for recipes without sterilization. Vegetables go well with onions, garlic, tomatoes, mustard, and honey. We advise you to experiment and add your own tips to the collection of recommendations from experienced housewives!