How to pickle bell pepper for the winter

Pickled bell peppers are loved by many families for their beneficial properties, pleasant aroma and great taste. Not everyone knows, but canned vegetables contain more vitamin C than the notorious citruses, currants, sauerkraut. Marinating allows you to save all the minerals and enjoy delicious bell peppers all year round. In most cases, the fruits are filled with brine based on vinegar, citric acid, vegetable oil.

Features of pickling bell pepper

1. Vinegar is considered the main preservative, it depends on it the safety of pepper. The traditional filling is prepared on the basis of granulated sugar, table salt, vinegar (apple, table).
2. Salt and granulated sugar are poured to give a rich taste, they emphasize the sweetness or bitterness (depending on the variety). Bulk products also act as a preservative.
3. Marinade is made from water. The fluid must be pre-softened. For these purposes, it is passed through a filter, boiled or frozen, thawed. Water should not have a musty smell and taste.
4. If the water contains a lot of iron, in the end, bell pepper may lose its rich color. The taste is also slightly distorted, but the product will not lose its properties.
5. You can not pickle bell pepper in water, which contains a lot of salts. Such a liquid is too rigid, it must be softened by the above methods.
6. Rock salt is suitable for making snacks, but it takes too long to dissolve in water. If possible, pre-grind the composition or use a ready-made (only not iodized).
7. To make the marinade, you need to heat the water, then pour sugar and salt into it according to the recipe. After the crystals are completely dissolved, the fill must be boiled for a quarter of an hour.
8. Choose the “right” pan for marinade. Oxidized packaging is not suitable. Prefer enameled dishes with a thick bottom.
9. For pickling, Bulgarian pepper with dense walls is most suitable. Do not choose fruits in which the peel is too stiff and thin.
10. If desired, you can preserve the fruit with other vegetables. Tomatoes, cucumbers, garlic are perfectly combined with pepper. Add greens and seasonings as you wish.

Pickled bell peppers: a classic of the genre

• garlic - 6 teeth
• sweet bell pepper - 1.7 kg.
• table or apple vinegar (concentration of 6%) - 230 ml.
• peas - 12 pcs.
• granulated sugar - 145 g.
• laurel - 5 pcs.
• purified water - 340 gr.
• sunflower oil - 260 ml.

1. You can marinate one or more peppers. For beauty, choose vegetables of different colors and sizes. Prepare the pepper, for this it needs to be washed, cut out the core and chop along the strips.
2. Choose the length and width of the slices, taking into account personal preferences. It is important that the pepper fits comfortably on the fork and fits in your mouth. Pouring is prepared with their salt, laurel, butter, sugar, peas, vinegar, garlic.
3. Send the listed ingredients to an enamel pan, add water, mix. Bring to the first bubbles, place chopped pepper in a container, cook at maximum power for 5 minutes.
4. During blanching, the pepper will fade slightly and become compact. Steam the container or sterilize it in another way. Boil the lids.
5. After the specified period, put the slices of pepper in jars, add the fill remaining in the pan. Move the garlic cloves, bay leaf, peppercorns here.
6. Prepare a water bath. To do this, take a pan with a wide diagonal, line the bottom with a towel. Put the cans, cover them, leaving the gaps. Pour hot water to the shoulders.
7. Languish at medium power for about a quarter of an hour, then tighten with a special key. Turn the containers over, wrap them with a sweatshirt, wait for cooling (4-6 hours).

Hot bell pepper

• carrots - 2 pcs.
• sweet bell pepper - 650 gr.
• red pepper (bitter) - 350 gr.
• sunflower oil - in fact
• garlic - 1 head
• purified water - 550 ml.
• salt - 120 gr.
• granulated sugar - 330 gr.
• acetic solution (concentration of 9%) - 525 ml.

1. Bell pepper can be taken in any color. If we talk about capsicum red, whole fruits without damage are suitable. To make the composition palatable, lay out the components, alternating.
2. Peel hot peppers, cut the edge of the peduncle with a knife. Pour the oil into the pan, fry the fruits on all sides. Cool pepper, mix with salt.
3. Prepare sweet vegetables. They need to be washed, removed the core and chopped into strips. Rinse the carrots and pass it through the middle area of ​​the grater. Squeeze the garlic through a press.
4. Take a container for twisting, boil the lids. Put the sharp fruits first, then the bell pepper. Transfer components with a mixture of garlic and carrots.
5. Start cooking the marinade. Pour water into the pan, add vinegar, salt and granulated sugar. Bring the liquid to the appearance of bubbles, then boil for another 15 minutes.
6. Pour the marinade into jars of pepper, roll the lids. Turn the container over, soak in this position for 6-8 hours. After 3 days of insisting in the cold, pepper can be tasted.

Pickled Peppers with Herbs

• garlic - 15 prongs
• Bulgarian pepper - 1.3 kg.
• cilantro - 30 gr.
• parsley - 40 gr.
• marjoram - 30 gr.
• dill - 45 gr.
• vegetable oil - 140 ml.
• drinking water - 1.1 l.
• vinegar solution - 30 ml.
• salt - 40 gr.

1. Prepare bell peppers for further action. To do this, it must be washed, cleaned of seeds and stalk. Now chop the fruit into thin strips, put in a frying pan.
2. Pour in oil, fry for 5 minutes, stirring constantly. Turn off the hotplate when a peel appears on the pepper. Wash the greens, dry it on a towel, chop finely.
3. Send the container for sterilization, do the same with the lids. Start laying out slices of pepper in a jar. Alternate with chopped greens.
4. Cook the marinade. To do this, pour water into the pan, pour salt and pour in a solution of 9% vinegar. Cook for about 10 minutes, then immediately send the fill to the jars.
5. Take a pot with a wide bottom, line it with a cotton towel. Put the containers inside, pour boiling water over the shoulders, cover the neck with a lid.
6. If you roll pepper in 0.5 L cans, sterilization is carried out for 10 minutes. For liter containers, the duration increases to a quarter of an hour.
7. When the allotted time comes to an end, remove the containers with tacks. Use a wrench to tighten. Turn over, keep in this position for 8 hours.

Bell pepper with garlic and onions

• table vinegar - 245 ml.
• pepper - 4.75 kg.
• garlic - 3 heads
• onions (purple, yellow) - 130-160 gr.
• granulated sugar - 260 gr.
• hot peppers - 2 pcs.
• salt - 25-35 gr.
• sunflower oil - 500 gr.

1. Peel the heads of garlic from the husk, chop each tooth into slices. Take capsicum, remove seeds, cut into rings. You can use pepper in dry form, it must be crushed into flakes.
2. Peel the onions. If the fruits are large, chop them in half rings. Grind small specimens in circles. Start preparing the fill.
3. Mix vegetable oil with vinegar, salt and granulated sugar.Pour the composition into the stewpan, bring to the first bubbles. Pour boiling marinade with capsicum with garlic, onions, leave for 10 minutes.
4. Now transfer the whole mixture to the pan, add the peeled and prepared bell pepper here. Cover with a lid, cook for half an hour. During this time, you need to sterilize the lids and containers.
5. When the time is up, pack two kinds of peppers and the rest of the ingredients in containers. Roll up the lids, turn the neck over to the floor. Soak to cool.

Bell pepper in apple cider vinegar

• sweet pepper - 1.8 kg.
• olive oil (suitable and sunflower) - 80 ml.
• drinking water - 650 ml.
• apple cider vinegar with a concentration of 6% - 550 ml.
• ketchup for barbecue - 110 gr.
• crushed salt - 35 gr.

1. Rinse bell pepper, dry it with napkins. Cut the tail and seeds. Put whole fruits on a baking sheet, bake in the oven at 150 degrees. Prepare a liter container, send the baked fruits inside.
2. Start cooking marinade. Take a pan with enamel, add water to it, pour oil. Stir the composition for 3 minutes, then send shish kebab ketchup and salt here. Stew for 8 minutes, time is noticed from the moment of boiling.
3. When the gurgling begins, pour apple cider vinegar in a thin stream, stir for another 5 minutes. Turn off the heat, fill with pepper. Place the lids on top, do sterilization.
4. Build a water bath. To do this, line a towel on the bottom of a wide pan. Put the cans inside, add hot water so that it reaches the shoulders.
5. Put the stove on average, simmer a quarter of an hour. During this time, pickled peppers will reach readiness. You will have to plug the container and cool.

Pickled Peppers in Tomato Juice

• horseradish root - 65 gr.
• pepper - 4.5 kg.
• dill (greens) - 40 gr.
• garlic - 3 heads
• tomato juice - 1.2 l.
• salt - 50 gr.

1. Prepare sweet bell pepper for preservation. Rinse the fruits under the tap, dry. Cut out the middle and remove the tail. Cut the fruit into strips, then dip in boiling water for 4 minutes.
2. When time passes, remove the vegetables with a slotted spoon, send to ice water. Prepare the horseradish root (wash, dry, clean). Rub the root crop on a fine grater or cut into half rings.
3. Remove the husks from the garlic, chop them into slices. Wash the dill, remove the legs, chop the leaves very finely. Prepare the jars, put the horseradish with dill to the bottom.
4. Put slices of pepper inside, shift layers with seasoning. Fill the jars, 0.5 cm back from the neck. Begin the preparation of the fill.
5. Pour tomato juice into an enameled pan, add salt, chopped garlic and sugar on the tip of the knife. Bring the mass to a boil, reduce the burner to an average. Cook the fill for another 10 minutes.
6. After the set time has elapsed, add the marinade to the containers with pepper. Place the covers on top to leave a small gap. Build a water bath, put inside the can.
7. Sterilization of half-liter containers takes half an hour, liter - 45 minutes, two-liter - 55 or more. After passing the specified period, the banks must be removed, capped and turned over to cool.

Bell pepper for future stuffing

• granulated sugar - 20 gr.
• vinegar with a concentration of 9% - 60 ml.
• small salt (not iodized!) - 35 gr.
• filtered water - 1.65 l.
• Bulgarian pepper - 1.7 g.
• celery - 15 gr.
• peas - 8 pcs.
• laurel - 5 l.
• salt - 20 gr.

1. Rinse the pepper, remove the seeds and ponytails. Take heat-resistant cooking utensils, pour in water, pour in salt. Wait for the composition to boil, then do not turn off the heat.
2. Start dipping 3-5 peppers in a dish, keep them for about 4 minutes. During this period they will be blanched. Sterilize the containers. Begin to extract pepper in 1 piece. Pour the liquid from the fruit, then send it to the jar.
3. Now make the marinade.To do this, pour water into a pan, granulated sugar, salt, allspice peas, celery. Send the container to the stove, boil for 5 minutes.
4. Pour vinegar into containers with bell pepper. Then add the cooked marinade. Close the container, turn it upside down. Wrap with an old sweatshirt, wait for cooling.

Pickled Peppers with Honey

• table vinegar - 240 ml.
• granulated sugar - 120 gr.
• bell peppers - 3.5 gr.
• honey - 130 gr.
• drinking water - 1.3 l.
• laurel - 5 pcs.
• crushed salt - 65 gr.
• sunflower oil - 245 gr.
• peas - 5 gr.

1. Rinse the pepper first, then remove the seeds from the core and cut the tail. Chop the fruits with reeds or cubes, as you wish. The main thing is that the vegetable is convenient to eat.
2. Pour water into an enamel pan. Add granulated sugar, peas, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles, immediately pour in the vinegar solution.
3. Boil the marinade for 3 minutes. When this time has passed, reduce the burner to the middle mark. Dip the peppers in the liquid, wait for it to boil, then simmer the vegetables for another 10 minutes.
4. When the composition changes color, the spin is ready. Put the pepper on clean containers and seal with a special key. Soak for about 8 hours upside down.

If you plan to use bell pepper as a snack, choose the option of preservation in oil, tomato juice, apple cider vinegar. For those who want to stuff the vegetable in the future, a method marked "for future stuffing" is suitable. Recipes are selected according to taste preferences. Complete the composition with spices, favorite types of herbs.

Video: delicious bell pepper with ketchup