Each housewife at the end of summer and at the beginning of autumn is going to make preparations from pepper for the winter. After all, canned bell pepper it is insanely delicious, and incredibly useful!

Pepper blanks for the winter can be very diverse, this is a popular lecho, pepper caviar, a variety of salads, peppers with honey, peppers stuffed with vegetables.

In general, pepper is a versatile vegetable, and bell pepper for the winter can be prepared in a variety of ways, depending on your taste preferences.

I bring to your attention proven recipes for pepper blanks from the notebook of my mother and grandmother. I spied some ways on how to prepare bell peppers for the winter from my friends and former work colleagues. If you have your favorite and proven pepper blanks for the winter - write in the comments, or in the Home Restaurant group on the VKontakte social network!

Velvet lecho without vinegar and oil

If you like simple and not troublesome, then my recipe for lecho without vinegar will certainly please you. We will cook lecho without vinegar and oil, which makes this preservation simply indispensable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all the storage recommendations given in the recipe are followed. Recipe with photo see

Baked peppers for the winter "for gourmets"

Today I want to tell you how to cook roasted peppers in own juice for the winter for further use of this preparation in salads and snacks. Peppers baked for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only its own juice from peppers), and all this with the addition of olive oil. For salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bulgarian pepper for the winter in Armenian

A friend shared this recipe with me: she knows that I love delicious preservation, and if it is also easy to do, even more so. The recipe for bell pepper for the winter in Armenian is just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get great snack for the winter: moderately spicy, appetizing, fragrant and tasty. Recipe with photo see

Serbian sauce Aivar

Aivar is a sauce made from roasted peppers and eggplants, with the addition of garlic, hot peppers and spices. It can be prepared just like that, or it can be canned. That's about the preparation of this sauce, and I want to tell you today. As a rule, lecho, sauté and the like are closed for the winter from peppers and eggplants. But the sauce of these vegetables also deserves your attention. Recipe with photo.

Bell pepper caviar

Bulgarian pepper caviar, previously baked in the oven, is incredibly tasty and fragrant. I prepare this preservation every year, it always ends faster than the rest. From the indicated amount of products, 3 half-liter jars are obtained, so feel free to increase the portion several times. See the recipe with photos.

Bulgarian pepper salad for the winter with carrots

I really love simple preservation - when the ingredients are available, and the cooking process itself is quite easy, but in the end it turns out tasty and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. Recipe with photo see

Peppers stuffed with cabbage for the winter

How to cook pepper stuffed with cabbage for the winter, I wrote.

Snack of bell pepper for the winter with a pear

In this appetizer, pepper is closed for the winter ... with a pear. Yes, that's right, with a pear. There are other ingredients - onions and cabbage: as you understand, they also play an important role when it comes to flavor composition. But most of all I was struck by the marinade. In the usual orderly row of its components (garlic, vinegar, vegetable oil, salt, sugar) broke in…Who do you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: a classic of conservation!

How to cook real Bulgarian lecho, you can see .

Pepper salad for the winter "In the apple!"

Do you like unusual and delicious preparations from pepper for the winter? Check out this salad! Pepper salad recipe for the winter "In the apple!" You can see.

Lecho from bell pepper for the winter "Lick your fingers"

Lick your fingers pepper lecho - delicious and very fragrant preservation, just like the sun in a jar. In our family, lecho is simply adored and eaten with tomato sauce, it is very tasty. Therefore, we usually close lecho for the winter according to this recipe in large batches, so that there is enough for the whole winter. See recipe with photo.

Pepper in oil for the winter "Harmony"

Do you like classic pepper blanks for the winter? Then this recipe is sure to please! Very delicious recipe pepper in oil for the winter. Preserving bell peppers for the winter will not take you much time, it is done quickly and not troublesome. I recommend with all my heart! Recipe.

Bell pepper lecho with beans

You can see how to cook bell pepper lecho with beans.

Peppers pickled for the winter "Light"

According to the proportions of the marinade, everything is perfect for my taste: the pepper turns out “Light”, the vinegar is almost not felt, the salt and sugar are also excellent. WITH fried potatoes, or meat roast, such pickled peppers go with a bang in winter. You can see the recipe

Among all the summer fruit and vegetable variety, sweet Bulgarian pepper occupies a worthy place. The place is, frankly, honorable. Many vegetable snacks and salads for the winter are not complete without this bright, beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both as part of numerous dishes, and in splendid isolation. So, many housewives love to pickle Bell pepper for the winter. There are many recipes for pickled bell peppers, it is pickled in tomato juice, with honey, with hot pepper, along with cucumbers, zucchini. We offer a very simple and quick recipe sweet and sour marinated sweet peppers in vinegar marinade.

Seaming Ingredients

• sweet bell pepper - 1.5 kg,
• water - 300 ml,
• vegetable oil - 1 cup,
• sugar - 0.5 cups,
• garlic - 5 cloves,
• vinegar - 200 ml,
• bay leaf - 3 pcs.,
• salt - 1 tbsp;
• peppercorns - 8-10 pcs.

How to cook pickled sweet peppers for the winter

You can pickle both bell peppers of the same variety, and different varieties in one bank. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Let's prepare the peppers.


Remove the core with seeds from the vegetable and cut the fruit into small strips.
As for the size of the strips, we are guided so that the pepper is convenient to eat.


For the marinade we need: sugar, salt, vegetable oil (sunflower), vinegar, black peppercorns. You can add garlic, but this is not a required ingredient.


Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients.

Let's put the pepper in there too. Put on the fire and blanch the pepper for 5-6 minutes in boiling water.


The pepper will wilt and take a more compact position in the bowl.


We will process the jars with steam, boil the lids.


We put the bell pepper in jars, pour the marinade, which remained in the bowl.


We cover the jars with lids and put them to sterilize in a water bath. To do this, you can use a capacious pan, the bottom of which is covered with a linen napkin.


We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Banks are turned over and left in this form for 2-3 hours.


Here we have such a pickled pepper, this dish is prepared easily and simply, the peppers taste sweet and sour with a pleasant taste.

teaser network

Recipe number 2. Pickled sweet pepper for the winter "Traffic light"

This funny name is explained simply: the recipe uses peppers of three “traffic light” colors, that is, red, yellow and green. Thanks to this, jars with ready-made salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (yes, if you also connect your imagination, and not just throw the pieces of vegetable into jars, but shift them in colored layers), you will get conservation, which it will not be a shame to put on the most luxurious festive table. And besides, this salad for the winter is very tasty. Try it!

For 2 half liter jars:

• 500-700 g of sweet pepper (about 20 pieces if the vegetables are small),
• 60 g sugar (a quarter cup or 6 tablespoons without a hill),
• 60 g vinegar (9%)
• an incomplete teaspoon of salt,
• 5 tablespoons of vegetable oil,
• 150 ml cold water
• 1 large bay leaf,
• 4 peas of allspice.

pickled bell pepper recipe step by step

So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can even into 6). Remove the seeds from each quarter.


In a small saucepan, bring the marinade (water, salt, sugar, vinegar and vegetable oil) to a boil. For two approaches, put pepper in it, let it boil no more
4-5 minutes (so that it does not have time to soften too much and become porridge).


Carefully transfer the pieces of pepper into the prepared sterile jars (at the bottom of each, put half a bay leaf and two peas of allspice at the bottom of each). Pour hot marinade over everything. Roll up the lids, turn over and wrap overnight.


That's all! Personally, according to this recipe, I got exactly 2 jars.

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 harvested for different dishes. You can prepare pepper in order to take out a jar in the winter to cook stuffed pepper. 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 at once useful product. 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 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.

Sweet bell pepper is great for harvesting for the winter. Peppers can be preserved both on their own and combined with other vegetables - zucchini, cucumbers, tomatoes, and also pickled. Peppers can be stuffed before pickling or baked and made lecho. Preserving peppers is a fairly simple process that will keep the family happy all winter long. Pepper in winter acts as a side dish for fish, meat dishes or served as an appetizer on its own. So, pepper canning - best recipes.

Preserving bell peppers for stuffing

Components:

• 3000 gr red sweet bell pepper;
• 1000 ml of water;
• 2 tbsp salt;
• 2 tbsp Sahara;
• 2 tbsp vinegar;
• 5 black peppercorns.

How to cook: Wash peppers, remove seeds. Throw 5 pods of pepper alternately into salted boiling water, leave for 5-6 minutes. Prepare the marinade separately. To do this, mix black pepper, vinegar, sugar, salt and water and boil. Put the pepper in sterile jars, pour hot marinade. Sterilize jars of pepper for 15 minutes in a water bath. Roll up. Once completely cooled, store in a cool place. In winter, stuff pepper blanks with minced meat or vegetables. Bon appetit!

Pickled peppers, canned for the winter

Components:

4000 gr of bell pepper;

for the marinade:

1000 ml of water; 200 g of 9% vinegar; 200 g of sugar; 200 g of sunflower oil; 2 tbsp. salt; 2 bay leaves; 6 black peppercorns; 2 cloves; 2 allspice peas.

How to cook pickled canned peppers: Wash the pepper and remove the seeds. Cut into quarters. Boil all ingredients for the marinade, except vinegar, for five minutes. Add vinegar at the end. Dip the pepper in boiling water and blanch for two minutes. Remove the pieces of pepper with a slotted spoon and dip them into the marinade, boiling over low heat, for five minutes. Arrange the finished pepper in sterile jars, pour over the hot marinade and roll up. Try not to put too much pepper in the jars, there should be room for the marinade. Turn the jars over, wrap them in a warm towel and wait for them to cool completely, then store them in a cool place.

Peppers preserved in oil and honey

Components:

3000 g of sweet red pepper; 500 ml of water; 200 g of sunflower oil; 4 tbsp. honey; 2 tbsp. sugar; 2 tbsp. salt; 110-120 ml of 9% vinegar; 5-8 bay leaves; 5 peas of allspice; 10 peas of black pepper; 5 cloves.

How to cook: Wash peppers, cut and remove seeds. Cut it into large pieces and place in a large saucepan. Mix pepper with honey, oil, sugar, salt and water. Spices can be tied in a piece of gauze. Send the pot to medium fire and stir the peppers with a wooden spatula, as the lower layers will heat up much faster than the upper ones. After some time, all the peppers will warm up thoroughly, settle and end up in the marinade. Boil peppers with honey and oil for about 6 minutes, no more. Add vinegar at the end. Place hot peppers with marinade in pre-sterilized jars and roll up. Turn over, wrap with a warm towel. Once all jars have cooled down, store them in a cool place.

Canned Green Tomatoes with Peppers

Components:

5000 g of bell pepper; 5000 g of green tomatoes; 300 g of garlic; 1000 g of onion;

for the marinade:

2 stack vinegar; 2 stack. vegetable oil; 2 stack. sugar; 2 tbsp. salt.

How to cook: Wash vegetables. Cut the tomatoes into slices and mix with chopped garlic. Stuff the peeled bell pepper with tomato mass with garlic. Put the peppers in a saucepan, sprinkle with chopped onions. Add parsley to taste. Boil the marinade from the indicated ingredients. Pour peppers with marinade and boil for 15 minutes. Ready hot stuffed with tomatoes Spread the peppers in pre-sterilized jars, pour the marinade over and roll up. After complete cooling, put the jars in a cool place.

Preservation of sweet peppers: Bulgarian pepper in tomato with vegetables

Components:

1000 gr sweet pepper; 2500 gr red tomatoes; 250 gr carrots; 5-6 teeth. garlic; 10 sprigs of dill and parsley; 2 tbsp. 9% vinegar; 2 tbsp. sugar; 2 tbsp. salt; 150 gr of vegetable oil.

How to cook: Wash greens and vegetables, clean them. Prepare a tomato from ripe red tomatoes. To do this, grind them with a meat grinder and cook for 40 minutes over low heat. Cut the pepper into narrow strips. Chop or grate carrots. Cut greens. Dip all vegetables in a boiling tomato. Send whole cloves of garlic, vegetable oil, sugar, salt, vinegar there and cook for ten minutes. Arrange hot pepper in tomato in sterile jars and roll up. Turn over, wrap in a warm towel and leave to cool completely. Put the jars in a cold place.

How to cook pickled bell peppers for the winter: video

How to make a delicious bell pepper roll at home? We offer you a simple recipe that every housewife can make at home.

A simple recipe for pickled bell peppers for the winter

I love crispy pickled bell peppers! Always looking to add to my culinary collection. interesting recipes 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 one 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.

Let's put the pepper fast food in a jar, close with a plastic lid. After cooling, put in the refrigerator.

Recipe "Dungan"

Many people like spicy Dungan pepper- 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. Don't be careful with spices jalapeno pepper retained its useful 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!