Bulgarian pepper contains a lot of vitamins, has a great taste and goes well with any dish. That is why he is so loved by many people. In addition, it is very bright and beautiful. Sunny, saturated with the lively energy of the sun and summer, every time it invariably becomes an adornment of any summer and autumn table.

Bulgarian pepper contains many vitamins

This method will help the hostess to quickly prepare pepper for the winter.. But this recipe differs not only in the speed of preparation, but also in taste. Celery will play a big role. Despite the fact that for many this is far from being the most favorite product, it gives the dish a little spiciness and piquancy.

Ingredients:

• Bulgarian pepper - three kilograms.
• Pure water - four glasses.
• Acetic acid 70% - one dessert spoon.
• Sugar - one dessert spoon.
• Salt - one dessert spoon.
• Garlic - seven to eight heads.
• Sunflower oil - one glass.
• Black peppercorns - to taste.
• Celery leaves - at the discretion of the hostess. It is important to use the greens, as the root and stem will not work.
• You can also add basil. It perfectly complements the taste of celery and adds a southern touch to the dish.

1. Peppers must be thoroughly washed and dried. Pull out the tail with seeds.
2. Cut the vegetable in half.
3. Next you need to prepare the marinade. Fill a pot with water and put on fire. When it starts to boil, you need to add sugar, salt, oil and acetic acid to it.
4. Boil the mixture for no more than two minutes. And then take it off the fire.
5. While the marinade is hot, put the pepper into it.
6. Garlic must be removed from the husk and chopped.
7. Break the celery greens into small leaves.
8. In pre-steamed jars, you need to put vegetables.
9. First lay out a layer of pepper.
10. Then a layer of garlic and a layer of celery.
11. Sprinkle a few peppercorns on top.
12. Alternate vegetables in this order until the jar is filled to the top.
13. Pour marinade into a container with vegetables and close it tightly.
14. When the jars have cooled, they can be removed to a cold place, cellar or refrigerator.

Since sweet peppers lay in a boiling marinade before being put into jars, it will cook much faster. A few days after conservation, it can be opened and served.

Pickled peppers in 20 minutes

This recipe is the record holder for the speed of preparation of blanks. Just half an hour, and the pickled pepper is ready to serve.

I love crispy pickled bell peppers! I always strive to replenish my culinary collection with interesting recipes for its preparation. And today I offer you the best recipes with photos of pickled peppers for the winter - you will lick your fingers!

Pickled sweet peppers without sterilization

Let's look at a simple recipe first. Pepper canned in oil - preferably homemade, unrefined.

Ingredients:

• 1 kg of processed pepper;
• 50 g of salt;
• 1 liter of water;
• 150 ml of vinegar (9%);
• 200 ml vegetable oil.

How we cook:

1. We clean the sweet pepper from tails and seeds, wash, cut into pieces.
2. We put the pepper in a saucepan, pour in water to cover (more than a liter). Let's add 2 tbsp. tablespoons of oil. Simmer covered for 5 minutes.
3. We take out the pepper with a slotted spoon, throw it into a colander. Pour 1 liter of liquid from the pan into a separate bowl, pour out the rest. In this liter add the remaining oil, salt, vinegar. Stirring, bring to a boil and turn off the heat.
4. Dip the pepper in the marinade, cover with a lid, let it brew for 12 hours.
5. In the meantime, sterilize the jars, scald the plastic lids with boiling water.
6. We shift the cooled and already prepared peppers into jars, close the lids. We store in the refrigerator.
7. Here is such a simple recipe for sweet peppers pickled for the winter, prepared without sterilization. On it, you can also make seamings in a cold way - just dip the pepper in an almost cooled marinade and soak for a day.

Note: chopped peppers of different colors look very nice in a jar.

Peppers marinated whole with garlic and herbs

I really love and appreciate recipes with oil and garlic pickled bell pepper for the winter. I'll tell you first how to cook a whole pepper in liter jars.

Ingredients for one jar:

• 10-12 pcs. bell pepper;
• 4-5 pcs. garlic cloves;
• 50 ml of vegetable oil;
• 1 PC. bay leaf;
• 4-5 pcs. allspice peas;
• 1 bud of cloves;
• Parsley, thyme - to taste;
• 0.5 st. spoons of salt;
• 3 art. spoons of sugar;
• 5 st. tablespoons of vinegar (9%).

How we cook:

1. Cut off the tops of the peppers, remove the seeds and wash. We divide the garlic into slices, cut into plates. We wash the greens, cut.
2. Pour oil into the pan, fry the pepper whole, covering with a lid, until it becomes soft.
3. In sterilized jars, we put pepper, chopped garlic and herbs, cloves, allspice, bay leaf in layers. Pour sugar, salt, pour in vinegar.
4. Boil water in a kettle and pour it over vegetables in a jar. Immediately roll up the lids.
5. We shake the jars, roll them on the table so that the salt and sugar dissolve. Let's wrap it up. Transfer after cooling to a cool place.

Pepper in tomato sauce

And now I will share a recipe on how to make fragrant peppers in tomato sauce.

Ingredients (for 4 jars of 0.5 l):

• 1.5 kg of sweet pepper;
• 80 ml tomato sauce (any kind you like);
• 250 ml of water;
• 60 ml vegetable oil;
• 50 ml of vinegar (9%);
• 15 g of salt;
• 50 g of sugar;
• Bay leaf, black peppercorns - to taste.

How we cook:

1. Wash jars with soda, sterilize over steam. Boil the lids in boiling water for 5 minutes.
2. We clean the pepper, remove the stalks with seeds, wash, cut into pieces.
3. Pour clean water into the pan, add vegetable oil, sugar, bay leaf, peppercorns, salt, vinegar. Pour in the tomato sauce, stir.
4. Now add sweet pepper. Heat to a boil, simmer covered for 10 minutes.
5. While hot, lay the workpiece in jars, twist the lids. After insisting under the covers, we transfer to the cellar for storage.

Bulgarian pepper marinated in oil

Consider the recipe for pickled peppers, cut into slices, cooked with butter and garlic.

Ingredients:

• 3 kg of bell pepper;
• 1/2 cup sugar:
• 50 g of salt;
• 1/2 head of garlic;
• 250 ml vegetable oil;
• 250 ml of vinegar (6%);
• Parsley, dill - to taste.

How we cook:

1. Sterilize jars and lids. Let's discuss them.
2. We process the pepper, cut it into slices. Peel the garlic, wash and cut into small cubes. We wash the greens, dry, cut.
3. Put the pepper in a saucepan, pour oil. Add vinegar, sugar, salt. Simmer covered for 20 minutes after it boils.
4. Five minutes before cooking, add garlic and herbs.

We spread the peppers in jars, roll them up with metal lids. The workpiece is perfectly stored in room conditions.

Pepper "Bell" for the winter

Canned peppers can be not only amazingly tasty, but also beautiful! Pay attention to the peninsular variety "bell" - it is not a shame to serve it on the festive table. I offer a spicy version of the preparation with honey.

Ingredients for 1 liter jar:

• 10-12 pcs. bell peppers;
• 1 liter of water;
• 2-3 garlic cloves;
• 1 st. a spoonful of honey;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of salt;
• 2 tbsp. tablespoons of vinegar (9%);
• Spices - to taste and desire (bay leaf, peppercorns, clove buds, dill, parsley, basil, currant leaves).

How we cook:

1. Pepper "Bell" looks beautiful whole. Therefore, we simply cut out the stalk with seeds from him, rinse inside and out. We will not cut into pieces.
2. In sterilized jars, put greens, currant leaves, and other spices to taste on the bottom. Then fill the container with peppers up to the shoulders.
3. Boil water in a saucepan, add sugar, salt, honey. Pour vegetables in jars with marinade, cover with clean lids for 5 minutes.
4. Drain the water back into the pan, boil again and pour the pepper in jars. We leave for 10 minutes.
5. Pour the liquid back into the pan, add vinegar. And pour chopped garlic into jars. For the third time, boil the marinade, pour it into jars and roll it up with a key.

Turn over, wrap in a warm blanket. Let's wait until they cool down. An amazing bittersweet snack is ready! You can store such preservation in the pantry.

Note: This version is made with vinegar, but you can replace the vinegar with the same amount of lemon juice. It will turn out even tastier and much healthier.

Pickled bell peppers in 15 minutes

As you can see, there are many options for pickled peppers for the winter - you will lick your fingers. Recipes with photos will also help you make an appetizer very quickly - in just 15 minutes.

Ingredients:

• 500 g of peeled bell pepper;
• 4 garlic cloves;
• 3 art. tablespoons of vegetable oil;
• 1 st. a spoonful of salt;
• 4 tbsp. spoons of granulated sugar;
• 1 liter of water;
• 4 tbsp. tablespoons of vinegar (9%);
• Parsley, dill - to taste;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns.

How we cook:

1. Pour boiling water over jars and plastic lids, leave to sterilize for a few minutes.
2. We put dishes with water on the stove, pour sugar, salt, seasonings into it, pour vinegar.
3. In the meantime, cut the pepper: clean from the insides, rinse, cut into several pieces along.
4. After the marinade boils, we throw pepper into it, simmer over low heat for 5 minutes. Turn off the fire, leave to brew for another five minutes.
5. During this time, chop the garlic and herbs. We throw them into a saucepan with pepper, add vegetable oil. We mix.

Put the instant pepper in a jar, close with a plastic lid. After cooling, put in the refrigerator.

Recipe "Dungan"

Many people love hot Dungan peppers - fried, stewed, stuffed. Let's marinate it today! The appetizer is moderately spicy, spicy, perfectly complements various dishes.

Ingredients (for two 1 liter jars):

• 1 kg of Dungan pepper (long green pods);
• 8 garlic cloves;
• 1 liter of water;
• 250 ml vegetable oil;
• 4 tbsp. spoons of sugar;
• 1 st. a spoonful of salt;
• 250 ml of vinegar (9%);
• 10-15 pcs. black peppercorns;
• 1-2 pcs. bay leaf.

How we cook:

1. Cut off the tops of the peppers, remove the seeds and rinse. Then cut them in half lengthwise or leave them whole.
2. Peel the garlic, wash, cut into slices. My bay leaf, let dry.
3. We sterilize containers for conservation in any convenient way.
4. Bring water in a saucepan to a boil. Add sugar, salt, bay leaf, black peppercorns, oil and vinegar. Then add half of the total amount of garlic.
5. Reduce heat, add Dungan pepper. We simmer for five minutes.
6. At the bottom of the jars we put the remaining garlic and spices caught from the marinade with a slotted spoon (peppercorns, bay leaf). Then tightly fill the jar with hot pepper. Add hot marinade.

We cork with lids, turn over, wrap up. After cooling, a burning snack can be served on the table or hidden for storage.

jalapeno

Also a good option for spicy lovers. Be careful with spices so that the jalapeno pepper retains its beneficial substances to the maximum.

Ingredients:

• 20 pcs. jalapeno peppers;
• 300 ml of pure water;
• 280 ml of vinegar (6%) - you can wine or apple;
• 5 st. spoons of granulated sugar;
• 3 art. spoons of salt;
• 3-4 garlic cloves.

How we cook:

1. We sterilize the jars over steam, cook the lids in boiling water for 5 minutes.
2. Cut off the stems of the peppers and remove the seeds. We wash the peppercorns, cut into rings.
3. Peel the garlic, cut the cloves in half lengthwise.
4. Pour filtered water into a saucepan. Add sugar, salt, garlic, vinegar. Stir, bring to a boil and turn off.
5. Dip the pepper rings in the marinade, cover with a lid. We let it brew for 15 minutes.

Using a slotted spoon, transfer the peppercorns to jars, fill with marinade and roll up the lids. Let cool upside down under a warm blanket.

Peppers in Armenian "Um eat"

And I dedicate this super-recipe to exotic lovers. The name fully justifies itself: until you eat everything, you will not calm down. Unrealistically delicious!

Ingredients:

• 1 kg of pepper (better - long green);
• 3-4 garlic cloves;
• 400 ml of water;
• 100 ml of vinegar (9%);
• 200 ml vegetable oil;
• 1 st. a spoonful of salt;
• 2 tbsp. spoons of granulated sugar;
• 3-4 peas of allspice;
• 1 PC. bay leaf;
• Dill greens - to taste.

How we cook:

1. We sterilize jars. Cover the lids with boiling water.
2. Wash peppers, cut in half lengthwise. We wash the dill, bay leaf, peeled garlic.
3. Heat water in a wide bowl. After boiling, add oil, sugar, peppercorns, salt, vinegar, bay leaf.
4. Reduce the heat and send some of the peppers to the pan so that they just cover the bottom. Simmer until soft (5-7 minutes), remove with a slotted spoon, recline in a colander. Repeat the process until all the peppers are ready.
5. We put peppers, chopped garlic and dill in layers in jars.

Pour in the marinade, close the lids. Store after cooling in the refrigerator. Armenian pepper needs to brew for about a day - it will be even tastier!

Watch another video on how to cook pickled peppers.

As you can see, recipes with photos of pickled peppers for the winter are very simple and understandable - you will lick your fingers. Cook and enjoy. Bon appetit!

July 8, 2017

In order to prepare Bulgarian pepper for the winter, you do not need too many ingredients, as this is done very easily and simply. Peppers are prepared for various dishes. You can prepare peppers in order to take out a jar in winter to cook stuffed peppers. Or prepare bell pepper as a seasoning for other dishes. And you can prepare already stuffed peppers. Also, many harvest not only sweet pepper, but also hot.

Very often, pepper is closed in jars along with a tomato. So in one jar you get two useful products at once. Basically, a marinade based on vinegar, salt, vegetable oil spices is used to harvest peppers.

Peppers can be twisted both whole and sliced. Can be rolled raw or fried. In general, there are recipes for every taste. And here's a small selection of how you can prepare pepper for the winter in jars and more.

Freezing pepper for the winter as a way to preserve all the nutrients in pepper has recently appeared. This method became available with the advent of a new generation of refrigerators with dry freezing. In which you can freeze food without harm to them.

So how do you freeze peppers? Before freezing, you need to decide for which dish you want to freeze the pepper. If you want to cook stuffed peppers in winter, then we do this.

We choose more or less the same peppers in size, cut off the stem and remove the seeds. Dip prepared peppercorns in boiling water for 20 seconds. This will make the pepper softer and won't crack or break when frozen.

And we put one into the other like a pyramid of 5-6 pieces.

We put the finished pyramid in a bag and carefully wrap it. The rest of the package can wrap the empty cavity of the last pepper.

Here is such a tricky way to prepare peppers for future stuffing.

You can also prepare pepper to add it to certain dishes.

Sort the bell pepper, wash and dry.

Cut off the stem and discard the seeds. Cut into thin strips.

Fold the straw into a bag and put the bag in the freezer.

Pickled bell peppers for the winter

The preparation is not only tasty, but also very bright. Since for this recipe it is desirable to use peppers of several colors.

Ingredients:

• 3 kg of prepared pepper.
• 100 grams of garlic.
• 150 vegetable oil.
• 0.5 liters of water.
• 300 sugar.
• 100 salt.
• 300 vinegar 9%.

Cooking process:

1. Cut the pepper into small tongues, put in a saucepan, pour boiling water over it, cover with a lid.

2. After 10 minutes, drain the water into a saucepan; we will prepare the marinade on this water.

3. Add salt, sugar, vegetable oil. Put on fire and bring to a boil. Cook for 10-15 minutes.

4. For 2-3 minutes before readiness, throw garlic into the marinade. Boil for a minute and add vinegar, cover with a lid and boil for another 2 minutes.

5. Arrange the pepper in sterilized jars as tightly as possible.

6. Carefully pour the brine into the jars, cover with lids and twist the pepper.

7. Banks turn over and wrap. Keep until completely cool. Then move to storage.

8. That's the whole recipe for pickled peppers for the winter. There are several more recipes on the blog on how to cook pickled peppers for the winter.

Pepper in a tomato for the winter

With such a preparation, you get two products at once and pepper and tomato in one jar.

Ingredients:

• Bulgarian pepper 2.5 kg.
• 2.5 fresh tomato juice.
• 1 kg of onion.
• 1 head of garlic.
• 1 cup of sugar.
• 0.5 cups of salt.
• Lavrushka leaves.
• 7-8 black peppercorns.
• 0.5 cups of vinegar.
• 250 vegetable oil.

Cooking process:

1. Wash the pepper, remove the tails and cut the seeds lengthwise into 3-5 parts.

2. Cut off the buttocks from the tomatoes and chop them in a meat grinder.

3. Pass the garlic through a press.

4. Cut the onion into cubes.

5.Pour the tomato juice into a deep saucepan. Put on the stove to cook for 5-10 minutes.

6. Take a larger pot so that pepper and onion can still fit in it.

7. Add onion, pepper, salt, sugar, garlic, spices, oil to the boiling tomato. Cook for 10-15 minutes.

8. For 2-3 minutes, pour in the vinegar and cook further under a closed lid. Do not forget to stir occasionally so that the whole story does not burn.

9. Arrange in sterilized jars and cover with lids.

10.Tighten the covers. Turn the banks upside down.

11. After complete cooling, turn the jars upside down and observe them for 2-3 days; if the lids are not swollen, you can transfer the pepper to a place for long-term storage.

Pepper for the winter spicy recipe

It turns out a very original dish. thanks to the beets, the color will not be normal.

Ingredients:

• 1 kg of sweet pepper.
• 300 carrots.
• 1 head of onion.
• 1 medium beet.
• 1 tablespoon of salt.
• 5-6 peppercorns.
• 0.5 tablespoon of sugar.
• 1 teaspoon of citric acid.

Cooking process:

1. Peel and grate carrots with beets.

2. Finely chop the onion.

3. Peel the peppers from tails and seeds.

4. Mix carrots, beets, onions, salt and mix.

5. Stuff each pepper with vegetables. Beautifully laid out in banks.

6. Prepare a brine for 1.5 liters of water, pour salt, sugar, throw pepper. Boil the brine for 10-15 minutes.

7. Pour the finished brine into the jar and cover with lids.

8. Put the jars of pepper in a saucepan, pour water over the shoulders of the jars and boil for half an hour. Then tighten the covers with a special key.

9. Banks turn over to wrap up. Leave until completely cooled.

How to prepare hot peppers for the winter

It is possible and necessary to harvest not only sweet pepper, but also hot. And for this, here is a recipe for canning hot peppers for the winter.

Ingredients for a half liter jar:

• 300 grams of hot pepper.
• 150 water.
• 150 table vinegar.
• Tablespoon of salt.

Cooking process:

1. When harvesting hot peppers, the tails are not cut off and the seeds are not taken out, since the main sharpness is concentrated precisely in the seeds. Ponytails are only culturally cut off and that's it.

2. Place hot peppers in a cleanly washed jar.

3. Prepare the brine. Boil water, add salt and vinegar, cook the brine for 10 minutes. Then let it cool down.

4. Pour jars of pepper with cold brine. Cover the jar with a lid. Put it to be sterilized in a pot of water. Sterilize hot peppers for 5-7 minutes. Then tightly roll up the lid.

5. Hot pepper is now ready for long-term storage.

Delicious and fragrant pickled sweet bell peppers are a great choice for harvesting for the winter. Try with butter, garlic, spices.

Today I propose to make delicious bell pepper marinated in instant pieces.

the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no extra ingredients and we marinate without sterilization, which means that everything will take a minimum of time. Therefore, if you have a lot of pepper, but little time, then I suggest trying to roll sweet bell pepper in the marinade for the winter. A simple, step-by-step recipe with photos at your service. Let's try to prepare pickled peppers for the winter ?!

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 tablespoon with a slide;
• vinegar 6% - 1 cup;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. Slices can be of any width. What size pieces I made can be seen in the photo.

Of course, you can not cut, roll up the whole peppers, but it is more convenient to work with small slices. Try to close it this way and that, and then decide which is more convenient for you.

Now we take a larger pan, pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about sterilizing the jars.

If there are not many of them, then I usually process them in the microwave. As for me, it is fast and convenient, no extra pots or kettles. Just fill a clean jar of water, about halfway, and put in the microwave for 10 minutes at maximum power.

The marinade boiled. We take about ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that's it.

We tightly put the processed pepper in a jar and pour the marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. Store such a workpiece in a cool place.

Recipe 2: pickled sweet peppers for the winter

A very successful recipe! In winter, delicious pickled sweet peppers will become an appetizer, a component of vegetable or meat stew, and a side dish for meat or fish. In a word, there would be pepper - but there is a use for it.

• 3 kg pepper

for the marinade:

• 1 cup of sugar
• 2 tbsp. spoons of salt
• 1 cup quality vegetable oil
• 1 cup 3% table vinegar (or a third of a cup 9%)
• 1-1.2 liters of water
• 3-4 peas of allspice
• 4-5 black peppercorns
• 2-3 bay leaves
• 2-3 cloves (optional)

We will prepare the jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.

We thoroughly wash the sweet peppers - it is better to take red and orange or yellow ones for pickling - we divide each in half, free from the stalks and seeds.

Depending on the size, cut into 4-6-8 pieces or just straws.

We arm ourselves with a slotted spoon, dip the pepper slices into the boiling marinade in portions, blanch (cook) for 1-2 minutes and lay it tightly! immediately to the banks. We cover the jar with a lid after each serving and, of course, when it is full.

We taste the marinade, perhaps we need to add salt. Do not forget to take out the bay leaf and cloves, peppercorns. Pour the peppers in jars with boiling marinade and immediately roll up. Flip over and let cool. Sweet peppers prepared in this way have a long shelf life. 3 kg of sweet pepper is about 3 liter jars or 4 jars of 750-800 ml each.

Recipe 3: how to pickle sweet peppers for the winter (with photo)

Pickled sweet peppers for the winter are a very light and tasty vegetable snack that can easily complement any menu. Those people who have to diligently monitor their figure will be especially happy with such pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such pepper, even the driest meat will turn out to be incredibly juicy and appetizing. Also, using this preservation, it is very easy to prepare a delicious quick salad with cabbage and butter, which can be easily served even at the festive table.

To make the appetizer we offer more vivid and colorful, we recommend pickling sweet peppers of several colors at once. Even if you use only red and green peppers, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper as well!

Using this simple recipe with step-by-step photos, you can preserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these blanks for the winter without sterilization, which often takes a lot of time!

So, let's start cooking!

• sweet bell pepper - 1 kg
• water - 200 ml
• vegetable oil - 80 ml
• vinegar 9% - 80 ml
• sugar - 80 gr
• honey - 1 tbsp. with a slide
• salt - ½ tbsp.
• garlic - 5 cloves
• bay leaf - to taste
• black peppercorns - to taste

First of all, stock up on the freshest and highest quality sweet peppers. Advice! To make the pepper appetizer come out not only tasty, but also very attractive in appearance, we recommend using several colors of pepper for its preparation.

Prepare all spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use only bee honey, since it is such honey that has really useful healing properties.

Now combine all the previously prepared ingredients in one container so that you can make a delicious marinade out of them. In the resulting mixture, do not forget to add the garlic squeezed through the press.

Next, bring the marinade to a boil, then place the chopped sweet pepper in it. Boil vegetables for ten minutes, stirring constantly. At first, it may seem to you that there is not enough marinade for so many vegetables, but this is only at first. During the cooking process, the pepper will give its own juice, which, believe me, will be enough for such a volume of pepper.

It is not necessary to boil the pepper until softened, even after cooking it should remain dense and elastic. Arrange the semi-prepared pepper in sterile jars, then fill it with hot marinade. Close the filled jars tightly with lids and place upside down in a convenient place to cool. Do not forget to cover the preservation with a warm blanket.

Delicious pickled sweet peppers with honey are ready for the winter. You can store it in any suitable place.

Recipe 4: pickled sweet peppers with butter and garlic

Bulgarian pepper marinated in oil with garlic and herbs will be the best addition to any dinner in the winter. Well, how can you do without pickled vegetables in cold weather! For example, I always want to uncork a delicious marinated preparation as a side dish for meat or fish, which will please not only my taste, but also the summer aroma.

For today's preparation, we will use sweet bell peppers of different colors. It is better to choose a different color so that the pepper looks more elegant in a jar. How can you resist when the workpiece smells just magical, and the color of the pepper is pleasing to the eye. I love bell peppers not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I get home I can roll them into jars.

• 1 kg sweet bell pepper,
• 1 bunch dill,
• 2 heads of garlic
• 150 grams of vegetable oil,
• 50 grams of granulated sugar,
• 150 grams of vinegar,
• 1 tables. l. salt.

I wash my bell pepper, I clean it so that in winter the seeds do not interfere with the meal. I cut the prepared peppers into slices.

I boil water and put bell peppers in boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers soak in hot water for 7-8 minutes. With such procedures, the pepper will become softer and it will be easier to put it in canning jars.

Peel all the garlic and cut the cloves into thin slices.

Chop the dill with a knife. Fresh herbs pair perfectly with peppers.

Put a piece of pepper in a jar so that all colors alternate.

Also put garlic and dill between the peppers. A colorful and at the same time tasty mosaic will learn, so to speak. Fill the jar to the top, alternating all the vegetables.

Boil the butter with sugar and salt, then pour in the vinegar and remove from heat.

Pour hot marinade over bell peppers in jars. So we blanched the pepper, then it is not necessary to sterilize the workpiece additionally.

Immediately roll up and let the jars cool under a warm blanket.

Recipe 5: pickled peppers with garlic for the winter

Sweet, juicy and very fragrant pickled peppers with garlic for the winter, cooked according to a simple recipe, will be the best snack on your family menu. Rolled in slices, it retains its shape and at the same time it is quite soft. Spicy twist looks very appetizing, due to the fact that the colors remain bright and saturated. This preservation is not only a full-fledged snack, but can also be used as an additive to borscht or vegetable stews, and a few slices placed on a layer of pizza will give it an original taste.

• 5 kg sweet peppers
• 3 heads of garlic
• 1 st. vinegar,
• 2 tbsp. vegetable oil,
• 1 st. granulated sugar,
• 1 st. water,
• 3 tbsp salt,
• a few peas of black and allspice.

To make sweet peppers with garlic in oil look beautiful and bright on the table in winter, we choose vegetables of different colors for canning. We wash the peppers and remove the tails, as if pushing them inside. Then they are easily removed, and immediately with the core. But, in order to completely clean out adhering seeds, cut in two and rinse under the tap. Then we divide the halves into several more parts to make slices.

We clean the garlic from the husk. Large cloves can be cut into pieces. Pour some water into a saucepan. As soon as it boils, add peppers and blanch for 3-4 minutes. Then we take out the vegetables and leave to cool on a plate.

In an enameled bowl, mix all the other ingredients, except for peppercorns - this will be the marinade. Bring to a boil. Dip peppers in it for 3-5 minutes.

Then we catch them with a regular spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil, layers are formed.

Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.

We fill the rest of the space with slices of vegetables, making sure that peppers of different colors get into one jar.

Pour still hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet peppers in oil with garlic are rolled up for the winter with a key or screwed with special lids.

To increase the cooling time, wrap the preservation with a blanket or wrap it in a towel.

Tips: hot marinade can crack glass. To prevent this from happening, between the table and the bottom of the jar, we put the blade of the knife.

Bon appetit.

Recipe 6: pickled sweet peppers with honey (step by step)

When it comes to bell pepper, I can't resist it. I eat it fresh and canned. Preserving this vegetable is a thankful task; in preparations, it reveals its aroma even more. Sweet peppers marinated with honey for the winter is one of my favorite recipes.

If not everyone can buy fresh peppers in winter because of the high price, then stocking up on canned peppers for the season is affordable for everyone. True, you will have to make some efforts, but how tasty such a multi-colored bright blank is!

I always take sweet peppers in different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.

• sweet bell pepper - 500 g
• honey (forbs) - 100 g
• sunflower oil - 100 g
• table vinegar 9% - 50 g
• coarse table salt - 20 g
• granulated sugar - 10 g
• water - 700 g.

I cut the pepper into halves and quarters so that it is convenient to put it in jars.

I cook the marinade from water with the addition of salt, granulated sugar. After boiling, keep on low heat for no more than 3-4 minutes.

Then I pour sunflower oil into the marinade.

I put in the pepper slices and start blanching. It lasts 5-7 minutes. The peppers are softer on the top and still crispy and juicy on the inside.

I take out the pieces of vegetable from the marinade and carefully transfer them to glass, sterilized jars.

The remaining liquid is used for pouring pepper. I also add vinegar to the jar.

I do not forget about the place for honey, which I pour into the jar at the very last turn.

I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.

I close the finished workpiece tightly with lids.

I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment, I open it and enjoy the taste and smell of wonderful peppers.

Recipe 7, step by step: Bulgarian pepper with honey and vinegar

Bright and colorful bell peppers make a great appetizer or vegetable salad before serving the main course or as an addition to it. 15 minutes will be enough for you to prepare this fragrant aperitif, the smell of which will spread throughout the house and will call all your relatives to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is given to it by fragrant honey. That is why pickled bell peppers with instant honey are so popular!

• 4-5 bell peppers of different colors
• 3-4 bay leaves
• 1 tsp salt
• 2 tsp honey
• 1 tsp 9% vinegar
• 1 -1.5 st. l. vegetable oil
• greens to taste

We clean the bell pepper by cutting off the cap with the tail and cutting out the seeds inside the pepper. Let's wash it in water. Cut each peeled pepper into wide ribbons and put them in a bowl. By the way, for pickling, be sure to choose fleshy varieties of this vegetable - they are more fragrant.

Transfer the sliced ​​​​pepper to a saucepan or saucepan and fill with hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper strips for 10 minutes.

At this time, prepare the honey dressing. Grind the washed parsley or dill in a bowl. Add honey, vinegar and vegetable oil. Thoroughly grind so that the honey is completely dissolved in the dressing.

With a slotted spoon, remove the boiled pepper strips from the pan and transfer to a container. We will also add the prepared dressing there. Gently mix everything together and let cool for 5 minutes. This time is quite enough for the sliced ​​​​pepper to absorb the honey aroma and wrap itself in the dressing.

Marinated Bell Peppers with Instant Honey Serve immediately while still warm. But even when cold, such an appetizer is unusually tasty, it can be prepared in advance and stored for about a day in the cold.

Recipe 8: pickled sweet bell pepper

• Bulgarian pepper - 2 kilograms
• Sugar - 100 grams
• Salt - 1.5 tablespoons
• Vegetable oil - 100 grams
• Vinegar 9% - 100 grams
• Water - 1 liter
• Hot pepper (optional) - 2 pieces

Wash two kilograms of bell pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.

Pour 1 liter of water into the pan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Lay half of the prepared pepper. If desired, you can add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.

We shift the pepper from the marinade into a 3-liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.

Pour the remaining marinade, let cool and put in the refrigerator. After 2-3 days, ready-made pickled peppers can be served with fresh bread, as an appetizer for meat or fish.

Canning Bulgarian pepper for the winter: delicious recipes with photos, tips and tricks. Dry and freeze bell peppers.

Bulgarian sweet peppers are a delicious summer treat that can be prepared for the winter to stretch this sunny mood for the whole year. Since pepper can be green, yellow, red, and with overflows, this is an ideal product for festive tables, as well as for gourmets who love not only tasty, but also beautiful. In this article we will tell you how to prepare delicious bell peppers for the winter in a variety of variations.

For those who have already bought an electric dryer, they no longer have to pay fabulous money and receive seasonings of unknown origin. We suggest drying peppers on your own and then using them in soups, stews, cooking fish and meat, but especially pepper opens in marinades.

In order to dry the pepper, we need 10 kg of pepper (well, or as much as you want), the color is preferably red or, on the contrary, multi-colored, but not plain yellow or green, since the color scheme in dishes is also important.

• We wash the pepper and clean it from the stalk and core. We wash it again, because our health depends on it (do they do it when seasonings are prepared in the factory?). As a result, we got 2.5 kg of waste, the rest is finished raw materials.
• The next step is to grind. We recommend cubes of 0.5 * 0.5 cm. Then the pepper will not diverge in stews and soups and will be clearly visible. And if necessary, you can always grind to a powder in a mill.
• We put the pepper on the dryer and turn on the temperature of 50 ° C for 12 hours, check, add more time if necessary (drying from 12 to 24 hours, depending on the juiciness of the pepper).

With the advent of freezers with dry freezing, the possibilities of hostesses have expanded to new horizons. Now you can cook summer dishes in the middle of winter, but not from fresh vegetables, but from frozen ones. We offer three ways to freeze so you can enjoy more food in winter.

How to freeze bell pepper for the winter?

Method number 1 —for stuffing: cut off the cap and take out the core. Rinse under running water and dry on a paper towel until completely dry, but not wilting. We put one in one in rows (the length of the box) and put it in bags for one pan. We freeze. In winter, you need to let it melt so that the peppercorns begin to detach without breaking, and you can immediately stuff it, since it will be difficult to stuff it completely melted.

Method number 2 - for lecho, stew, pizza and vegetable pies. We clean the pepper from the stalk, wash and chop the straw with a knife or vegetable cutter. We put it on a paper napkin, let it dry slightly and send it to the portioned bags in the freezer.

Method number 3 - for soups, dressings and other dishes. We clean the pepper from the stalk, wash it and chop it into small cubes of 0.5 * 0.5 cm. Immediately put it in bags, since small pieces will release moisture until they wither, and hide in the freezer.

How to pickle bell pepper for the winter for stuffing?

For cooking, we need a small pepper of the correct form and three-liter jars. Please note that peppers can be sorted by size and shape (elongated or plump) and decomposed beforehand, so that later they fit as closely as possible in jars and take up a minimum of space.

We remove the cap from the pepper and take out the inside, send it to salted (for 3 liters of water 1 teaspoon of salt) boiling water for 3 minutes, take it out and lay it on a clean surface. As soon as you can take it, we add it in columns one to one. Usually three to five columns are placed in a bottle.

Pickled bell pepper for stuffing

We put it in jars, pour it with the broth in which the pepper was boiled, add 3 liters to the jar - 3 tablespoons of 9% vinegar and immediately roll it up.

The second recipe for those who love spicy pepper. We put two pans: for pouring and boiling peppers.

Filling pot:

• 1 liter of water;
• 35 gr. salt;
• 70 gr. Sahara;
• 8 gr. citric acid.

The second pot is 2/3 filled with water. As soon as it boils, we send pepper to it and cook for 2 minutes. Take it out and transfer it to a bowl of cold water. From the basin we form columns from pepper and ram into jars, which we immediately fill with brine and roll up.

How to cook bell pepper lecho for the winter?

Lecho is a dish that everyone loves, but not everyone gets it. And the problem is actually only one thing - the presence of citric acid or vegetable oil in the recipe, which is rapidly “aging” and in winter already with a not very pleasant taste.

So, so that they don’t tell you, the main components of a real Hungarian lecho (it is this country that is the birthplace of lecho) are sweet peppers, onions (necessarily onions) and red ground tomatoes.

Classic Hungarian Lecho Ingredients:

• Sweet pepper 4 kg;
• Tomatoes 4 kg;
• Onion 2 kg (easy to remember the formula lecho 2/2/1);
• 9% vinegar 6 tbsp. spoons;
• Salt 4 teaspoons;
• Sugar 8 tbsp. spoons;
• A mixture of peppers 1 teaspoon with a slide;
• 2 pcs. bay leaves.

Cutting at will, but we offer the classic version: tomatoes - through a meat grinder, peppers and onions in strips. We put everything in a saucepan, add spices except for vinegar and set to stew for 60 minutes on a minimum fire. At the end, add vinegar, pour into jars and immediately roll up.

How to cook adjika from bell pepper for the winter?

Adjika is a delicious Georgian sauce that is no less popular than ketchup and mayonnaise. We suggest preparing two types of adjika, spicy for adults, and soft for children and the elderly, who cannot cope with savory dishes as before.

Adjika with bell pepper for the winter

For mild adjika you will need:

• 3 kg of pepper with thick walls;
• 10 kg of juicy red tomatoes;
• 2 kg of carrots;
• 700 gr. garlic;
• 600 gr. Sahara;
• 200 gr. salt;
• 500 gr. vinegar 9%;
• 500 gr. refined (transparent purified) oil, as the other will give a taste in winter.

We chop all the vegetables and send them to a meat grinder, pour into a saucepan and put on a slow fire. After boiling (should not boil), simmer for an hour. Add everything except vinegar and cook for another 30 minutes. Add vinegar, cook for another 10 minutes, and turn off. We lay out the banks and roll up. We keep it in the cellar.

For spicy adjika you will need:

• 5 kg of sweet red pepper;
• 250 gr. hot pepper;
• 250 gr. tomato paste;
• 750 gr. red ground tomato;
• 500 gr. carrots;
• 250 kg of peeled onions;
• 6 heads of garlic;
• Cilantro: a bunch of fresh and a bunch of dry;
• Parsley - a bunch;
• Salt at your discretion.

Pass all the ingredients through a meat grinder and put to boil. After boiling, continue to cook over low heat for 10 minutes. Pour hot into jars and roll up. Store in refrigerator or cold cellar.

How to cook pickled bell peppers for the winter?

Pickled bell peppers for the winter are the best appetizer on the festive table, an excellent addition to mashed potatoes with cutlets, a great ingredient for pizzas and lasagnas. You can list the advantages of such a seaming for hours, but we think you already know how to eat deliciously, and we will tell you how to cook deliciously.

Pickled peppers for the winter

Ingredients:

• Sweet thick-walled pepper 16 kg;
• Beet sugar - 800 gr.;
• Salt, without additives 8 tablespoons;
• 800 gr. vinegar 9%;
• Purified vegetable oil 800 gr.;
• 10 bay leaves;
• 10 pieces. cloves;
• 10 fragrant peas;
• 4 liters of water for the marinade.

Choose a multi-colored pepper. The more colors, the more interesting the seaming. We cut at will, from slices, strips or cubes, to openwork leaves (if the hands ask and there is a lot of time). We put two pans - for marinade and for blanching. Add all the spices to the marinade and let it boil for 5 minutes. Meanwhile, add pepper to boiling water and cook for 2 minutes. We take it out and immediately put it in a sterile jar. Pour the vinegar into the marinade, mix and fill the jar. Roll up.

Tips from experienced housewives:

• If there is no allergy or aversion to honey, try replacing sugar with honey in the same proportions, roll up the jar and open it after a week. If you like, you can cook with honey;
• Play with spices: coriander, basil, rosemary and tarragon. Put a separate spice in each jar and sign it so you know what you like and what you don't.

Bulgarian pepper for the winter in tomato-garlic filling: recipe

Those who love garlic will appreciate this delicacy, but believe me, they will not only appreciate it, they will ask for this salad again and again!

Bulgarian pepper in tomato-garlic sauce

Ingredients:

• Tomatoes 350 gr.;
• Bulgarian pepper 500 gr.;
• Young garlic - 2 cloves;
• Sugar 1.5 tablespoons;
• Salt 1 tablespoon;
• Vinegar 9% 15 gr.;
• Purified vegetable oil 15 gr.

We clean the pepper, wash it, chop it into strips. We twist the tomatoes in a meat grinder with garlic and cook for 5 minutes after boiling. Add spices except vinegar and cook for another 5 minutes. Add pepper and cook over low heat for 15 minutes, add vinegar and hold for another 10 minutes. Pour into jars and order. The calculation of products for 0.5 liters of the finished product is given.

How to cook fried bell peppers for the winter?

Those who have tried pepper at least once know that it is impossible to roll it up a lot. After all, he flies faster than hot pies.

Roasted bell peppers for the winter

For 3 liters we need:

• Small sweet pepper without bumps and decay - 2.5 kg;
• Juicy garlic - one head;
• Hot pepper - 1 pc.;
• Vinegar 9% - 70 ml;
• Sugar - 200 gr.;
• Salt - 1 tbsp. the spoon;
• Refined refined vegetable oil (transparent white in color) so that an unpleasant aftertaste does not appear.

So, we wash all the pepper thoroughly, especially we devote time to the stalks, since they remain in preservation. Dry on a paper towel and send to a deep fryer or in a frying pan half filled with oil. Fry each pepper until golden brown and take out in jars. We tamp down layer by layer and sprinkle with chopped garlic. We also fry the hot pepper and lay the jars so that the taste spreads throughout the jar.

When 3 cm is left to the top of the jar, add salt, sugar, vinegar and pour boiling water over it. Roll up and wrap until completely cool.

How to stuff bell peppers for the winter with vegetables?

Do you like to surprise your family and guests? We offer delicious stuffing of peppers with vegetables and subsequent pickling.

Ingredients:

• 10 ripe multi-colored sweet peppers of the same size;
• 2 medium zucchini (500 gr. Approximately);
• 1 medium carrot;
• 4 onions;
• Tomato - 1 liter;
• A mixture of peppers, herbs and salt.

We clean and wash the pepper for stuffing. We send to boiling water for 5 minutes. In the meantime, we rub or twist all the vegetables in a meat grinder. Roast and salt to taste. We stuff the pepper, put it in jars, then carefully pour it with boiling tomato. We set to sterilize for 20 minutes and roll up.

How to cook bell pepper caviar for the winter?

For lovers of caviar and sandwich solutions, we offer delicious caviar. Cook it, try it, and if you like it, you can roll it up for quick snacks in winter.

Bulgarian pepper caviar for the winter

Ingredients:

• 5 kg sweet pepper;
• 300 gr. carrots;
• 500 gr. onion;
• 400 gr. tomato;
• 1 parsley root;
• 1 celery root;
• An incomplete teaspoon of ground pepper;
• An incomplete teaspoon of allspice;
• Salt to taste.

Wash the peppers and send to a hot oven for baking. Remove the skin and remove the stalk with the core. Peel the carrots and roots, chop them into strips and fry until the spools with chopped onions.

Twist the tomato and boil for 5 minutes, add pepper and fried vegetables, cook for 10 minutes. Arrange in jars and sterilize:

• Liter bank 40 minutes;
• Half liter jar 30 minutes.

Take out, roll up and wrap upside down until cool (up to a day). Store in cellar or refrigerator.

We hope you enjoyed our article on how to prepare Bulgarian pepper for the winter. And in conclusion, let's add a video with other ideas for winter preparations with bell peppers.

Video: How to keep bell pepper fresh for the winter, without boiling and freezing? Secrets of the Don Cuisine