Pickled peppers for the winter: recipes from "classics" to Caucasian color

A vegetable rich in vitamins and minerals, despite all its benefits, should not be consumed in large quantities under reduced pressure, cardiovascular pathologies, kidney and liver diseases, insomnia, and increased nervous system excitability.

Choosing the main ingredient ...

Pepper can be "female" or "male". It is enough to turn the fetus over and count the chambers, if there are four of them - this is “a girl”, if three - “a boy”. The former are sweeter and softer, they are more often used fresh in cooking, the latter are harder and more aromatic, they are added to dishes that require heat treatment, taken for preservation. Here are six more rules for choosing the right pepper.

1. Colour. Red fruits are sweeter; green ones become slightly bitter when cooked.
2. Skin. The surface of the fruit should be smooth and shiny without damage, darkening, black dots, mold, plaque and signs of decay.
3. "Tail". A juicy, green peduncle indicates the freshness of the fetus; a dry one indicates that the vegetable has stale on the counter.
4. Weight. A good fruit weighs at least 100 g, sometimes one pepper has a mass of 150-200 g. The heavier the vegetable, the juicier it is.
5. Wall thickness. For culinary purposes, fruits with a wall width of 7-9 mm are used.
6. Density. Pepper must retain shape when pressed with fingers.

... and other components

To prepare the marinade, you will need water. It is advisable to take a spring, bottled or filtered. Also required:

• vinegar - table, 9%;
• vegetable oil - refined, odorless;
• salt - cookery;
• sugar - white or brown.

Hot, black and allspice, laurel, cloves, cardamom, caraway seeds and other spices can be added to the marinade as additional ingredients.

Conservation Methods

The preservation technique may vary. There are two ways: cold and hot. In the first case, the workpiece is poured with a cooled marinade, in the second - hot. The table below reflects the specifics of the methods.

Table - Pickling Methods

Way	Features
Cold	- More vinegar is needed; - vegetables retain more nutrients; - the conservation process is long
Hot	- The most common method; - The conservation process is faster; - under the influence of high temperatures, the concentration of valuable substances in the composition of pepper decreases; - you can do with less vinegar

Some pickling methods require sterilization of the workpieces in a steam bath. This “procedure” is necessary to extend the shelf life of preservation. It is carried out in three steps.

1. Training. The bottom of a large diameter pan must be covered with a cotton or linen towel.
2. "Installation". Place jars with blanks in the pan, covering them with lids. Do not tighten the covers tightly. Pour so much water into the pan so that it hides the cans “on the shoulders”.
3. Boiling. Boil water, reduce gas, so that there is no strong drilling, and note the time.Banks with a volume of 0.5 l are sterilized for 10-15 minutes, 1 l - 20-25 minutes, 2-3 l - 30-35 minutes.

Preparation of dishes and vegetables

If you use fruits of different colors for homemade preparations, the preservation will turn out bright and beautiful. Here are three more points, compliance with which will help to stock up conservation for the winter and not be disappointed as a result.

1. Can preparation. Wash containers for preforms with soda or with laundry soap. Sterilize in a steam bath, in the oven, or in a slow cooker. Scale lids with boiling water or boil for five to ten minutes.
2. Cutting vegetables. Peppers can be pickled whole to reduce the time required to prepare food. But before serving, such a workpiece will still need to be cleaned, so more often the stalks and seeds are removed, and the fruit is cut into strips or large pieces.
3. Cookware Selection. It is recommended to cook marinade in a container of non-oxidizing material: an enameled pan or stainless steel bowl is suitable.

Pickled peppers for the winter: 11 recipes

Sweet pepper is one of the vegetables that accumulates a large amount of pesticides during ripening. Therefore, before pickling, the fruits must be washed with soda in running water, and then soaked for no more than half an hour in a weak saline solution. After the "bath" rinse the vegetable. Such preparation will help get rid of pepper from most pesticides.

Base

Features. This is a recipe for pickled instant peppers. The vegetable retains its natural taste, enriched with spicy notes. The recipe can be used as the basis for gastronomic transformations of the workpiece by introducing additional spices.

Necessary components:

• sweet pepper - 3 kg;
• water - 1 l;
• sugar - 300 g;
• vegetable oil - 200 ml;
• vinegar - 120-130 ml;
• salt - two tablespoons;
• laurel - three leaves;
• allspice - five to seven peas.

Step by step

1. Each pepper is cut lengthwise into four parts.
2. Stir in salt, sugar, spices, vinegar, oil in water.
3. Boil, immerse the vegetable in the "broth". All pepper will not go right away, so you need to cook it in several stages.
4. After boiling again, stand on moderate heat for five to seven minutes.
5. Using a slotted spoon, transfer the vegetables to jars, cover the containers with a lid and boil the remaining pepper in the marinade.
6. Having processed all the fruits, densely fill the jars and fill the workpiece with boiling marinade, roll up.

With onion

Features. Onions for this recipe for sweet pepper for the winter, it is advisable to use salad varieties, since such fruits have a milder taste.

Necessary components:

• pepper - 4 kg;
• onions - 1 kg;
• water - two and a half glasses;
• garlic - five to six cloves;
• salt - two tablespoons;
• vegetable oil - one and a half tablespoons;
• vinegar - the same amount;
• sugar - as much;
• laurel - five to six leaves;
• black pepper - seven to eight peas.

Step by step

1. Cut the pepper into strips, onion - in half rings.
2. Put the vegetables in layers in jars mixed with garlic, the sequence does not matter.
3. Stir sugar, salt, spices, oil and vinegar in water, boil, stand for three to four minutes on medium heat.
4. Introduce a hot fill in the banks with the workpiece, roll up.

With apples

Features. Apples are sour or sweet and sour, the fruit after canning resembles a soaked in a barrel. The pepper is crispy. Good preparation as a side dish for meat or baked chicken.

Necessary components:

• pepper (red and yellow fruits) - 4 kg;
• apples (green) - 2 kg;
• water - 3 l;
• vinegar - 500 ml;
• sugar - 120 g;
• salt - 90 g;
• cinnamon - three teaspoons.

Step by step

1. Cut the pepper into halves, peel the seeds and stalks, apples - cut into four parts, remove the core.
2. Submerge the pepper in boiling water for two to three minutes, then immediately cool in ice water.Do the same with apples, but boil the fruit for one to two minutes.
3. Arrange the ingredients in cans in random order.
4. Stir sugar, salt, cinnamon and vinegar in water, boil for two to three minutes.
5. Pour hot marinade into cans, sterilize, roll up.

With honey

Features. Harvested pickled peppers with honey for the winter have a sweet taste and juiciness. Italian chefs recommend adding basil to this billet.

Necessary components:

• sweet pepper - 6 kg;
• water - 1 l;
• olive oil - one glass;
• vinegar - one glass;
• sugar - 200 g;
• honey - 125 g;
• basil - 40 g for each jar;
• to taste laurel, garlic and allspice peas.

Step by step

1. Cut the main ingredient into slices, garlic cloves into plates.
2. Put vegetables in jars to the brim with basil.
3. Stir in butter, sugar, honey and spices in the water, pour the vinegar after boiling and keep on low heat for seven minutes.
4. Pour boiling marinade into jars, roll up.

With tomato paste

Features. The workpiece is distinguished by a pleasant sweet taste, “seasoned” with a slight sourness. Tomato paste can be replaced with an equal number of tomatoes: remove the peel from the fruits and rub through a sieve.

Necessary components:

• pepper - 2.2 kg;
• water - 1 l;
• tomato paste - 230 g;
• sugar - 200 g;
• oil - 100 ml;
• vinegar - three tablespoons;
• salt - a tablespoon;
• black pepper peas - 1 g;
• laurel - three leaves.

Step by step

1. Cut the pepper into narrow strips.
2. Stir in paste, sugar, salt, butter and spices in water, boil.
3. Immerse the main ingredient in the liquid, after boiling again, hold for a quarter hour on a quiet fire. Three to five minutes before ready to mix vinegar.
4. Distribute the workpiece in cans, pour marinade, sterilize, roll up.

With carrots

Features. Carrots choose a bright orange color without damage. A quality fruit has a section between the vegetable and the tops of deep green color.

Necessary components:

• pepper - 5 kg;
• carrot - 1 kg;
• water - one and a half glasses;
• vinegar - the same amount;
• oil - as much;
• sugar - as much;
• garlic and herbs to taste.

Step by step

1. Chop the pepper with bars, chop the carrots coarsely with a grater, leave large cloves of garlic whole, chop small ones in half, chop the greens.
2. The main component is placed in a pan, alternating with other products.
3. Stir vinegar, butter and sugar in water, boil for two to three minutes.
4. Pour flavor in the vegetable mixture, keep in the refrigerator for four to five days.
5. Put in jars, pour the marinade, sterilize, roll up.

With cabbage

Features. Pickled bell peppers for the winter will turn out to be especially original if you stuff it with cabbage and carrot filling. As the main ingredient, use dense, with thick walls fruits.

Necessary components:

• pepper - 20 fruits;
• carrots - 1 kg;
• cabbage - one head of cabbage;
• garlic - two heads;
• water - 1 l;
• vinegar - 150 ml;
• sugar - a glass;
• oil - half a glass;
• salt - two tablespoons;
• parsley - a bunch;
• peppercorns to taste.

Step by step

1. Process carrots with a coarse grater, chop cabbage with a narrow strip, add vegetables, mash with your hands and wait half an hour to let the juice come out.
2. Cut the stem from the peppers, carefully remove the seeds without cutting the fruit. Send for a minute in boiling water and instantly cool with ice water.
3. Stuff with vegetable mixture.
4. At the bottom of the cans, lay the peppercorns and greens, then distribute the pepper over the containers.
5. Stir sugar, salt, oil, vinegar in water, boil for two to three minutes.
6. Pour in the marinade, sterilize, roll up.

With vegetable platter

Features. Canned peppers "in company" with other vegetables can be set on the table as an independent, hearty dish.

Necessary components:

• eggplant - 3 kg;
• tomatoes - 2.5 kg;
• pepper - 16 fruits;
• carrots - six pieces;
• garlic - two to three heads;
• oil - two glasses;
• vinegar, sugar - in a glass;
• salt - two tablespoons.

Step by step

1. Coarsely grate the carrots, process the tomatoes with a meat grinder.
2. Mix the prepared ingredients, add oil and boil for a quarter of an hour.
3. Cut the eggplants without peeling, cut into 3-4 cm thick slices, remove the bell pepper from the seeds and stalks and divide into four to six slices into slices, chop the garlic in a press.
4. Enter vegetables into the tomato-carrot mixture and simmer over low heat for 20-25 minutes.
5. Stir in salt and sugar, vinegar, cook for another 10-15 minutes.
6. Distribute to banks, roll up.

In Armenian

Features. The “highlight” of pickled Armenian pepper in the use of celery greens is an essential ingredient. You can follow the proposed recipe step by step, or you can stuff whole peppers with herbs, but this method takes longer, and the fill will need about one and a half times more.

Necessary components:

• sweet red pepper - 5 kg;
• water - 1 l;
• vinegar and vegetable oil - 0.5 l each;
• garlic - 200-250 g;
• parsley and celery greens - in a large bunch;
• sugar - eight to ten tablespoons;
• salt - four tablespoons;
• laurel - six to seven leaves;
• black pepper and allspice - 20-25 peas.

Step by step

1. Cut the pepper in half and peel.
2. Leave the small cloves of garlic intact, cut large in half.
3. Coarsely chop the greens into pieces 3-5 cm long.
4. Stir spices, sugar and salt, oil and vinegar in the water, wait until it boils.
5. Immerse part of the peppers in the marinade - how many will fit in the dish in one layer. Cook for two or three minutes, remove with a slotted spoon, put in a clean pan and immerse the next portion of vegetables in the pot. Continue until all fruits are cooked.
6. In hot jars, lay the pepper in layers of three to four slices, alternating with herbs and garlic. Continue until the container is full. The last layer is herbs and garlic.
7. From the marinade, catch laurel and pepper with peas and distribute them in jars.
8. Boil the aromatic solution and pour into the container with the workpiece, sterilize, roll up.

In Georgian

Features. Canned Georgian pepper is distinguished by its spicy taste and aroma, which is achieved through the use of seasoning hops-suneli.

Necessary components:

• sweet pepper - 1 kg;
• garlic - one head;
• parsley - a bunch;
• vegetable oil - 5-6 tablespoons;
• sugar - two tablespoons;
• salt, vinegar, hops-suneli - a tablespoon;
• ground black pepper - a teaspoon.

Step by step

1. Pepper, divide into eight parts, chop greens, squeeze the garlic in a press.
2. Put the ingredients in a saucepan, mix in salt, sugar, suneli hops, butter. Insist hour.
3. Boil, cook for 15 minutes, mix vinegar.
4. Distribute the workpiece in banks until it cools down, roll up.

No cooking

Features. Another simple recipe for pepper in oil for the winter allows you to make a harvest without cooking. Preservation is carried out by the cold method. Marinating is done in a large enameled bowl or in jars.

Necessary components:

• pepper - 10 kg;
• water - 9 l;
• salt - 700 g;
• vinegar - 700 ml;
• cherry leaves, celery and parsley - 100 g each;
• coriander in seeds - 5 g.

Step by step

1. Pepper is marinated whole, pierce each fruit at the base with a fork.
2. At the bottom of the container for pickling, put part of the greens (twigs) and leaves, then part of the peppers, continue to lay the ingredients in layers until the container is full.
3. Stir vinegar, salt and coriander in water, boil for one or two minutes, cool.
4. Pour the workpiece with cold marinade, set oppression.
5. To sustain 12 days at room temperature.
6. Store in a cool place.

How to serve

Pickled bell peppers can accompany any dish or set the blank as an independent snack. Here are three dishes in combination with which preservation will be especially good.

Rice with vegetables

1. Grind the carrots and onion into cubes, and sauté in olive oil until the onions are golden.
2. Stir in 100 g of frozen green peas, fry for another five minutes.
3. Pour a glass of rice into the pan and evenly distribute it around the entire perimeter of the vessel.
4. Pour two cups of boiling water, add salt and spices to taste.
5. Wait for boiling, reduce heat, cover the pan with a lid and cook for 18-20 minutes, until the rice has absorbed all the liquid.

Mashed potatoes

1. Peel a kilogram of potatoes and add water.
2. Boil, salt, reduce heat, cook until tender.
3. Gently drain the water, mix the vegetable with 50 g of butter and crush with a blender.
4. Pour 100 ml of milk preheated almost to a boil, mix, salt if necessary.

Chicken with herbs

1. Grind two onions and spasser half the product until translucent.
2. Put in a pan a kilogram of chicken, divided into large slices, in one layer.
3. Sprinkle with salt, favorite spices and onion leftovers.
4. Pour in half a glass of water, cover the pan with a lid and simmer over low heat for 40-45 minutes.
5. Sprinkle the chicken with a bunch of chopped herbs and garlic (two or three cloves), cover again, leave for five minutes.

Recipes for pickled peppers for the winter will help to stock up on a variety of preparations. By introducing additional ingredients or experimenting with spices, you can "at one go" to cook several preserves with unique tastes.

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