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

Multi-colored, aromatic peppers suit any table, and their aroma stimulates the appetite. If you want to enjoy a delicious vegetable not only during the season, but throughout the winter, then the recipes we have selected are for you. In this article we will look at how to marinate 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 invite you to familiarize yourself with detailed recipes for the most delicious pickled peppers.

Instant pickled bell pepper

Ingredients:

• 1 kg of bell 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 stems. Seeds and white partitions are also not needed, feel free to remove them.
2. Cut the vegetable as you wish. It’s good if you get 4-5 pieces from one pepper.
3. Put the water to boil.
4. Pour salt, sugar, peppercorns, vegetable oil and vinegar into boiling water. Mix thoroughly.
5. After a couple of minutes, add pepper.
6. Cook for no more than 15 minutes. 12 minutes is the optimal time.
7. Sterilize the jars.
8. Place garlic and herbs on the bottom.
9. Place vegetables on top.
10. Boil the marinade again.
11. Pour it over the vegetables.
12. Screw on the lids.

The appetizer turns out juicy and flavorful. If you wish, you can add turmeric if you used red pepper. This spice is not suitable for a green vegetable. A mint leaf will add more freshness to the marinated dish.

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

In oil, Caucasian style

Will need:

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

How to cook:

1. Clean the pepper from any dirt and cut out the black spots. Do not use vegetables that are too soft.
2. Remove white partitions and tails.
3. Cut the vegetables into cubes.
4. Place half a liter of water on the fire.
5. Add salt and sugar before boiling. Stir.
6. Next, pour in the oil, vinegar, and peppercorns.
7. Mix thoroughly.
8. Three minutes after boiling, dip the pepper into the marinade.
9. Cook for five minutes. Stir the contents periodically. This will make the vegetable soft evenly on all sides.
10. Prepare a separate deep bowl.
11. Place the pepper in a container. Let it cool a little.
12. Chop the garlic and herbs.
13. Finely chop two hot peppers.
14. Add 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 into sterilized jars. Don't forget to boil the lids too.
18. Turn the closed jars upside down and wrap them for a day.

This dish, when prepared correctly, will have an appetizing crunch.. It should not turn out like porridge or puree. Hot pepper will add piquancy in combination with three tablespoons of sugar. The appetizer goes great with fried potatoes or a meat dish.

Hot pepper snacks:

How to prepare pickled hot peppers without sterilization

Preparing a fiery snack

How to cook pickled tsitsak peppers

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 paprika;
• 2 liters of water;
• 100 ml 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. Place 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 for 10 minutes.
7. Sterilize the jars.
8. Place sprigs of herbs and black peppercorns on the bottom of the prepared jars.
9. Finely chop the tomatoes and garlic. Mix and add salt.
10. Stuff the peppers with the garlic and tomato mixture.
11. Pack the vegetables tightly into the jar.
12. Start cooking the marinade.
13. Add salt, sugar, oil, vinegar to boiling water.
14. Cook after boiling for two minutes.
15. Fill the jars with marinade and cover with a lid.
16. Sterilize the jars in a saucepan for half an hour.
17. Seal the jars, turn them over and wrap them for two days.

The most delicious pickled peppers with honey

Sweet lovers will certainly appreciate this recipe. The vegetable turns out soft and well soaked.

Ingredients:

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

How to marinate:

1. Wash the vegetables, remove the core and stem.
2. Cut into cubes and slices.
3. Sterilize the jars.
4. Place bay leaves, peppercorns and garlic on the bottom of the jars.
5. Place chopped vegetables.
6. Put the water on fire.
7. Immediately add salt, sugar, butter, honey.
8. After boiling, add vinegar after a minute.
9. Pour over vegetables immediately.
10. Seal the jars tightly and turn them over overnight.

Note! There will be extra greens in this recipe. The smell and taste of dill or parsley do not combine well with the sweet taste of honey. If you still want some heat or a piquant note, 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.

Marinated bell peppers, whole roasted

The recipe is very interesting, the vegetable turns out crispy and rosy.

Ingredients:

• 1.5 kg of sweet bell 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 elastic skin and no damage - they will be pickled whole, so it is not advisable to cut off the black spots; it is better not to have them at all.
2. Dry the peppers thoroughly.
3. Pour sunflower oil into a hot frying pan and fry the peppers.
4. Turn vegetables periodically to ensure even cooking.
5. Wait for the ruddy barrels to appear.
6. Sterilize the jars.
7. Place garlic, bay leaf, peppercorns and garlic on the bottom.
8. Also pour vinegar into the bottom of the jar.
9. Put the water to boil.
10. While the water is boiling, place the vegetables in the jar.
11. When the water boils, add sugar and salt.
12. Mix thoroughly for two minutes.
13. Pour marinade over vegetables.
14. Seal the jars tightly.
15. Turn over and wrap warmly.

Ideal to serve with meat dishes or as a snack.

Read also:

How to cook peppers marinated with honey

Preparing whole pickled bell peppers for the winter

Sweet pickled peppers for the winter with tomatoes

Ingredients (for 1 jar):

• 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 optional and to taste.

Cooking method:

1. Rinse the vegetables and 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 and cook for two minutes.
8. Pour in vinegar.
9. Add chopped peppers to the marinade.
10. Cook for 7 minutes, stirring occasionally.
11. Place herbs and garlic at the bottom of sterile jars.
12. Remove the pepper with a slotted spoon and place it in a jar, leaving space on top for the tomatoes.
13. Finely chop the tomatoes.
14. Place them on top of the peppers.
15. Bring the marinade to a boil again.
16. Pour in the vegetables and close the jars.
17. Store upside down in a dark place for the first 24 hours.

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

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

Pickled pepper “Miracle”

Will be needed:

• 1.5 kg 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;
• carnation;
• greens to taste and desire.

Cooking method:

1. Put the water to boil.
2. Core the clean vegetable and remove all seeds.
3. Pour boiling water over the vegetable.
4. Leave for 10 minutes.
5. Shred the cabbage.
6. Cut the cucumbers into round quarters.
7. Grate the carrots on a coarse grater.
8. Chop the garlic.
9. Mix the ingredients in one container and add salt.
10. Drain the peppers.
11. Place the vegetable mixture inside the pepper.
12. Sterilize the jars.
13. Place herbs, peppercorns, cloves and bay leaves on the bottom.
14. Fill the jars with peppers.
15. Slice the onion into rings and place the peppers on top.
16. Bring the marinade water to boil.
17. Pour boiling water over the vegetables and leave for 10 minutes.
18. Pour the water back into the pan and bring to a boil again.
19. Add salt and sugar to boiling water.
20. As soon as the water boils, pour in the vinegar essence.
21. Mix thoroughly and remove from heat.
22. Pour the marinade over the vegetables and seal the jars.

Advice. If you are worried that the filling may fall out, make a kind of cap out of the pepper. If you don't like the process of sterilizing jars, then instead of double filling (as in this recipe), use triple filling.

Bell pepper marinated with oil

Ingredients:

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

Cooking method:

1. Sterilize the jars and boil the lids.
2. Wash the pepper and dry it well.
3. Remove all stains, tail, cut out partitions and seeds.
4. Cut into cubes or slices - at your discretion.
5. Put the water on fire.
6. While the water is boiling, place bay leaves and allspice on the bottom of the jars.
7. When the water boils, add salt and sugar. Stir.
8. Pour in oil and vinegar.
9. Stir and add peppers. You may need to marinate the vegetables in several batches.
10. Five minutes after boiling, transfer the peppers to a jar.
11. If you need another pass, cover the jar with a lid.
12. Once all the peppers are in place, bring the marinade to a boil again.
13. Pour over vegetables and seal tightly.

Advice. If you prefer soft vegetables rather than crunchy ones, cook the peppers for 8-10 minutes.

Asian style

Ingredients:

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

Cooking method:

1. Remove seeds and membranes from the pepper.
2. Finely chop the greens and garlic.
3. Mix them in a container, adding all the ginger and curry mixture. Mix thoroughly.
4. Add cloves and sweet peas.
5. Grate the hot pepper. Be careful if there are wounds on your hands.
6. Boil the water. Place 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, cut the vegetables as you wish.
8. Place the water for the marinade on the fire. Add salt and sugar immediately.
9. Before boiling, add the entire prepared mixture to the marinade and boil for 5 minutes.
10. Sterilize the jars.
11. Place peppers in jars. If using bay leaf, place it on the bottom.
12. Pour vinegar into the marinade and immediately begin filling the jars.
13. Roll up the jars.

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

Cooking tips and tricks

If you're inspired by the recipes, It will be useful to know a few tips:

1. For beautiful preparations, 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 filling.
5. Fresh mint leaves work well in recipes that don't contain vegetable oil.
6. A slice of lemon or any citrus fruit will add piquancy. But in this case, do not use dill and parsley.

Let's sum it up

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