Recipe for marinating whole bell peppers with oil. Pickled peppers

Peppers for the winter!

These sweet bell peppers are pickled whole so you can open the jar and stuff the delicious finished pods with rice and meat. In taste and delicate structure, they will resemble baked peppers - recipe, only the pickled pods will be a little sour (because they are in the marinade) and spicier. There is no need to sterilize jars containing whole peppers. The marinade will preserve them well until the new harvest.

And our pickled stuffed peppers will taste no worse than fresh ones! And how pleasant it will be to savor their summer taste in the cold winter!

Let's can whole peppers!

What you need to marinate whole peppers

Pepper - how much will go into the jar.
The jars are large – three-liter ones are better.

For marinade for a three-liter jar

• approximately 1.5 liters of water;
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 1 tablespoon of vinegar essence (70%).

If you do not have essence, but table vinegar 9%, the proportions of the marinade are as follows:

• approximately 5.5 glasses of water (1.375 l);
• 2 tablespoons sugar;
• 1 tablespoon salt;
• 7 tablespoons of vinegar 9% (this is 0.5 cups = 125 ml).

Method for preparing whole peppers in marinade

Wash, trim and peel the peppers. Remove the partitions inside the pod too.

Place the peppers one inside the other (like disposable cups) and place in a jar. Of course, in order to include more peppers, you need to take large three-liter jars (thoroughly washed and scalded with boiling water). Usually, a jar contains 2-3 pyramids of peppers.

Pour boiling water over the peppers for 20 minutes. Then drain the water through the holey lid.

After this, pour the prepared marinade over the peppers. Roll up.

How to make a marinade for bell peppers

Boil water, adding sugar and salt to it. Mix well until everything is dissolved. At the very end, add vinegar essence.

What to do if there is not enough marinade

It sometimes happens that the marinade has run out and the jar is not full. Then you need to add regular boiling water to the jar. I've done this many times - everything is stored well.

Where to store pickled whole peppers

It is advisable to store jars of pepper in a cool basement.

You can also make a very tasty lecho from bell peppers and tomatoes - recipe (with sterilization) or delicious lecho without sterilization.

For a liter jar: large fleshy sweet pepper, 1 teaspoon of sugar, 1/3 teaspoon of citric acid, 1 clove bud, 1-2 allspice peas, several black peppercorns, celery leaf and stalks.

3: Sweet pepper in spicy marinade

For a half-liter jar: 550 g of sweet pepper, 1 piece of broken cinnamon, 2-3 cloves, 2-3 black peppercorns, 3-4 allspice peas, 1/2 bay leaf, vegetable oil as needed

4: Pickled peppers stuffed with cabbage

30 pcs. sweet pepper, 2 heads of white cabbage, 3 pcs. carrots, 1 head of garlic, cumin seeds For filling: 2 liters of water, 250 ml of 9% vinegar, 1 glass of sugar, 3 tbsp. l. salt, 3 bay leaves

5: Sweet pepper in honey-oil marinade

For pouring: for 1 liter of water - 500-700 ml of 9% vinegar, 1 kg of honey, 5-6 tbsp. l. vegetable oil Wash ripe, fleshy sweet peppers, place in boiling water for 3-4 minutes and cool in cold water. Then sn

6: “Appetitka” with sweet or hot pepper

3 kg of sweet round (rotunda, gogoshary) or sweet hot peppers, 5 kg of ripe tomatoes, 250 g of sugar, 200 g of salt, 500 ml of vegetable oil Wash the pepper pods, cut off the “tails”, leave

7.

Bell pepper for the winter

3.5 kg of sweet pepper, 1 glass of sugar, 1 glass of apple cider vinegar, 1 glass of olive oil (can be replaced with sunflower oil), 1 tablespoon of salt.

Cut the pepper into strips, place in a bowl, add sugar, salt, vinegar and oil. Shake lightly with your hands and place in clean, treated jars. Sterilize from the moment of boiling for 15 minutes, twist.
Makes 7 cans of 700g each. Delicious!

8.

Peppers stuffed with vegetables

1 kg of peppers, 700 g of tomatoes, 250 g of onions, 300 g of carrots, 30 g of parsley root, 10 g of parsley, 1 glass of vegetable oil, 20 g of salt, 1-2 tbsp. vinegar, 5 peas of allspice.

Wash the pepper, remove the seeds and stems. Cut the onion into rings and fry in oil until golden brown. Peel the carrots and parsley root, cut into strips and simmer in oil until half cooked.

Rub the tomatoes (removing the skin) through a sieve, bring the mixture to a boil, then cook for 15 minutes, add salt, sugar, vinegar, pepper and cook for another 10 minutes. Finely chop the greens. Mix the vegetables prepared for minced meat, add salt and fill the peppers with them.

Place in sterile liter jars. Fill the jars with hot tomato mixture with seasonings and sterilize in boiling water (liter jars - 60 minutes).

9.

Canned bell peppers

A glass of water, a glass of sugar, a glass of vinegar, a tablespoon of salt, a tablespoon of honey, garlic, allspice.

Preparation: Mix everything and boil. Next, pepper is chopped into the boiling mass. Add a few cloves of garlic and allspice. Boil while stirring for about 20 minutes. Then pour into sterile jars and close.

Second way: For 1 jar: 1 - 2 heads of garlic, 1 teaspoon of sugar, 1/3 teaspoon of citric acid.

Peel the washed fleshy pepper from the stalk, remove the membranes, grains, rinse, chop into rings, place in liter jars, sprinkle with peeled garlic cloves, pour in hot brine at the rate of 1 tablespoon of salt per 1 liter of water so that 1 - 2 can be poured on top tablespoons of vegetable oil, close with a sterile lid, roll up, place in a pan with hot water, sterilize for 7 - 10 minutes, remove, turn the jars upside down, let cool.

10.

Pickled bell pepper
Wash the pepper and dry it. The tails can be cut off and the seeds removed, or you can leave them - whole peppers will be more beautiful when cooked. Whole peppers must be pierced in several places. Boil the peppers in hot brine for 10-15 minutes until the fruits become soft and change color. Remove with a slotted spoon and immediately place tightly in prepared jars. Pour boiling brine and seal hot.

Water - 1 l, vinegar - 200 g, vegetable oil - 200 g, sugar - 1 tablespoon, salt - 2 tablespoons, celery, garlic. Instead of water and vinegar, you can use the same amount of tomato juice

11.

Peppers with apples in marinade

For filling:
– water – 1 l
- sugar - 2 tbsp.
- salt - 1 tbsp.
— 6% vinegar — 300 g
- ground cinnamon - 1 tsp.

Select yellow or red peppers and uncolored varieties of apples. The peppers are washed, peeled, cut into halves, blanched in boiling water for 2-3 minutes and cooled. The apples are cut into 4 slices, removing the seed capsule, blanched for 1-2 minutes and cooled. Place peppers and apples in jars, alternating in layers, then fill them with marinade and sterilize the jars at 90C: half-liter jars - 20 minutes; liter 25 minutes.

12.

Bell pepper with garlic

Bell pepper – 2100 g
horseradish (leaves) – 6-9 g
dill - 10-12 g
parsley (greens) - 6-9 g
red capsicum - 2-3 pcs.
bay leaf - 3-6 pcs.
garlic - 5-6 cloves
sugar - 30 g
salt - 30 g
vinegar - 120-140 g
water - 1300-1500 g

Select large, fleshy whole pods. After cutting out the stalks with seeds, rinse the peppers in running water, blanch for 2-3 minutes in boiling water, rinse with cold water and place tightly together with the spices in jars. Pour hot marinade filling, cover with lids and pasteurize at 90°C jars with a capacity of 0.5 l - 20 minutes, 1 l - 25 minutes, Zl - 35 minutes. Seal and place on lids.

13.

Hungarian salted pepper with cauliflower

Sweet pepper – 1 kg
parsley and celery roots - 150 g each
cauliflower – 150 g
garlic - 3-4 cloves
for filling:
water - 1 l
table vinegar - 0.8-1 l
salt, sugar - 1-2 tbsp each
bay leaf - 1-2 pcs

Wash the pepper, remove seeds and cut it lengthwise into pieces. Chop the cabbage and roots too. Place the prepared vegetables in a large bowl, alternating them, with the garlic lying on the bottom and on top. Sprinkle everything with salt and black pepper, compact so that the vegetables release their juice, pour in the hot marinade and leave for 12-15 hours. Drain the filling, boil twice, pouring and draining the marinade. Sterilize for the last time for 15-20 minutes.

14.

Bell peppers and tomatoes in sweet and sour marinade

For a 1-liter jar: 5-6 pcs. tomatoes, 1 tbsp. spoon of sugar, 8-10 pods of red bell pepper, 1 tbsp. spoon of salt, ½ cup of vinegar, ¾ cup of water, 2 cloves of garlic, 6-7 pods of sweet red pepper, 2 sprigs of dill, 6 grains of peppercorns.

Select red bell peppers, rinse well, cut into 4 parts, remove core and seeds. Wash the tomatoes well and cut into 4 parts. Rinse liter jars, boil, remove from water, place on a board. Place 2 sprigs of fresh dill, half a leaf of horseradish, 2 leaves of celery, 2 leaves of parsley, a clove of garlic, a pod of pepper in the bottom of the jar, place prepared bell peppers and red tomatoes tightly on the spices, then the same amount of spices, pepper again on the spices and tomatoes.

Pour the sweet and sour marinade over the vegetables and spices, which can be prepared as follows: pour 600 g of water into an enamel pan, add one glass of vinegar, 2 tablespoons of salt and 2 tablespoons of sugar, half a leaf of horseradish, a sprig of dill, half a leaf of celery, a clove of garlic and half a pod of red pepper. Boil everything for 10 minutes. Then strain the marinade through cheesecloth, pour it over the vegetables, cover with a lid, place in a saucepan and boil again for 15 minutes. After this, remove the jars from the water, roll up the metal lid by hand, and fill the wooden stopper with resin.

15.

Pepper with dill, garlic and parsley

1.3 kg. sweet pepper (bell pepper)
dill, parsley, garlic to taste;

Brine:
1.5 liters of water,
1 glass of vinegar,
1 cup of sugar,
2 tbsp. level spoons of salt,
5-7 tbsp. spoons of sunflower oil.

Boil the brine, add the peppers, cut into slices (4 - 6 from one pepper), cook for 7-8 minutes, put into jars (pre-rinse the jars, pour over boiling water and dry, sterilize the lids) and close.

I love the recipe for whole pickled peppers, because there is minimal fuss with it, and the taste is simply amazing. Even the brine made from it is simply a miracle! Pickle this pepper right away in a three-liter jar, since a small jar is not even enough to taste... Whole pickled peppers are an excellent appetizer for any holiday or everyday dinner.

Ingredients:

For a 3 liter jar:

• Bell pepper - I don’t indicate the exact quantity, how much you can fit in a jar depends on the size of the pepper;
• sugar - 500 grams;
• vinegar 9% - 400 grams;
• vegetable oil - 500 grams;
• salt - 3 tablespoons.

Step-by-step pickled recipe whole pepper

1. Wash the peppers, prick each one with a pin or needle, and place in a saucepan, pouring cold water to just cover the pepper.
2. Bring the pepper to a boil and turn off immediately.
3. Then place the still hot peppers into sterilized jars.
4. Add salt, sugar, vegetable oil to the water (take note, there should be about 3 liters somewhere) where our peppers were cooked, bring to a boil, then pour in vinegar.
5. Pour the hot marinade over the peppers prepared in jars and immediately roll them up.
6. Wrap it upside down in a blanket until it cools down.

Whole pickled peppers are perfectly stored for the winter, both at home in the closet, in the country house, and in the garage.

Millet pepper turns out to be a bomb, and even a beginner can cope with its canning!

Delicious preparations for you!

What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.

Today we will preserve bell peppers for the winter in several proven and very tasty ways.

Pickled bell peppers for the winter - step-by-step preparation recipe

People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often pickle bell peppers for the winter.

If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.

For pickled bell peppers you will need:

• sweet bell pepper - 3 kg,
• vinegar 9% - 1 glass,
• sugar - 0.5 cups,
• salt - 2 tablespoons,
• garlic - 1 head,
• bay leaf - 8-10 leaves,
• fresh parsley - a large bunch,
• peppercorns - 1 teaspoon,
• cloves - 6-8 pcs.

Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.

Preparation:

1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.

2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.

3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.

4. Place pepper pieces into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.

The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.

5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.

It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.

To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.

6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.

7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.

In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.

It is best to store it in a cool place, such as a cellar or refrigerator.

Bell pepper for the winter in honey sauce - recipe with photo

Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.

For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.

Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.

Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.

To prepare you will need:

• bell pepper - 1 kg,
• honey - 4 tablespoons,
• vinegar 9% - 4 tablespoons,
• vegetable oil - 3 teaspoons,
• salt - 2 teaspoons,
• black peppercorns - 1 teaspoon,
• coriander seeds - 1 teaspoon.

Preparation:

1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.

2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.

3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.

4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.

5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.

6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade.

7. Bring the marinade to a boil and pour it back over the peppers in the jars.

8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.

This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.

Marinated bell peppers in oil, Caucasian style

Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.

The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.

Bell pepper in tomato sauce

If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.

We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.

To prepare bell pepper in tomato you will need:

• bell pepper - 5 kg,
• unsalted tomato juice - 3 liters,
• vegetable oil - 1 cup,
• salt - 2 tablespoons,
• sugar - 0.5 cups,
• vinegar 9% - 6 tablespoons,
• spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).

Preparation:

1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.

2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.

Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.

3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.

4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.

After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.

It will be ready in a few weeks. Bon appetit!

Roasted bell peppers for the winter

You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.

You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. It’s probably even easier than standard marinating.

My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.

You will need:

• sweet bell pepper of any color (preferably not large) - 2.5 kg,
• garlic - 1 head,
• hot pepper - 1 small pod,
• vinegar 9% - 0.3 cups,
• sugar - 1 glass,
• salt - 1 heaped tablespoon,
• vegetable oil for frying.

Preparation:

1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.

2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.

3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.

A layer of pepper, a layer of garlic, a layer of pepper and so on.

4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.

5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.

Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.

6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.

Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.

Pickled peppers are prepared for the winter not only for stuffing; bell peppers rolled whole in jars are very tasty. Such an unusual and non-standard recipe has a place in our family and such preparation is a huge success. There is indeed a condition: the peppers must be fleshy, ground and preferably red or yellow varieties.

Many will be surprised, why do this? After all, it is more practical to remove the stalk with seeds and insert the peppers into each other. I will answer, firstly, it saves time, such preparation is done very quickly. And secondly, whole bell peppers are a very juicy and aromatic snack with a slight pungency and the aroma of garlic. The main thing is that you try to make a couple of jars, and then you yourself will say that it is incredibly tasty!

Bell pepper for the winter

marinated whole with seeds

I respect this vegetable for its huge amount of vitamin C, its taste and aroma. Unfortunately, our summer is short, and you can only remember the taste of your local pepper by opening a jar of your own preserves. And such a bright pepper will bring a lot of positivity to the table in winter and lift your spirits. Especially when you remember how in the summer the whole family went out into nature and cooked fried peppers on the grill for a barbecue of fresh meat.

So, let’s marinate the whole pepper!

Ingredients:

• Bell pepper – 1 kg,
• Granulated sugar - ½ cup,
• Salt (preferably without iodine) - 2 tbsp. spoons,
• Garlic 6 – 7 cloves,
• Black pepper in a pot – 10 pieces,
• Ground black pepper to taste,
• Vegetable oil (odorless) – 100 ml,
• Vinegar essence (70%) – 1 tbsp. spoon,
• Hot red pepper – 1 pod.

Cooking process:

First you need to sterilize the jars in which you plan to put the bell peppers.

Peel the garlic cloves. Place the garlic, cut into thin slices, into the prepared jars, and don’t forget about the chilli pepper, which is enough for a couple of small rings per jar. This time I had dry red pepper, I broke it into two parts and put it in two jars.

Then wash the pepper, but do not cut off the stalks or remove the seeds, that is, the pepper remains intact and unharmed. Next, on each peppercorn you need to make several pricks with a thick needle or toothpick.

Place the prepared pepper in a saucepan and fill it with cold water until the entire pepper disappears under the water.

Place the pan with pepper on the fire and bring to a boil.

Then prepare the marinade using the water in which the pepper was boiled. Add peppercorns, ground black pepper, salt, granulated sugar, pour in vegetable oil. Bring the marinade to a boil and add vinegar essence, then immediately turn off the heat and pour the hot marinade over the blanched peppers.

Next, all that remains is to roll up the jars with clean, preferably boiled, lids. Wrap the jars with whole pickled peppers in a blanket and leave until completely cool. Then we send it to the underground, pantry or cellar for further storage. Yes, this is not a very economical option for preparing peppers, considering the fact that very little pepper is included in the jar. However, the result in the form of a delicious snack on the table will greatly please you.

Happy cooking and good recipes!