11 Best Quick Pickled Pepper Recipes for Winter

In the summer, when you want to spend more time outdoors, you don't always have the time to prepare your winter preserves. For this reason, there are quick recipes for pickled peppers, which are just as tasty as other varieties. The main advantage of these preserves is that they eliminate the need to spend a lot of time cooking in the summer heat.

Tips for quickly preparing pickled peppers

Sweet bell peppers are considered a particularly tasty preserve, often eaten first in winter. The subtleties of these recipes allow them to be prepared in much less time than classic variations, yet the flavor remains unmatched. These preserves are best stored indoors at the right temperature.

Selecting and preparing ingredients

The final result of your culinary experiments depends on the quality of the ingredients you choose. Unripe peppers, vegetables with signs of rot, or insect damage are not suitable for pickling. It's best to buy peppers of different colors for winter dishes—then the preparation will look more interesting.

Use only rock salt for preserving; iodized salt is not suitable. If a recipe specifies the amount of vinegar essence, take this into account when using regular vinegar—you'll need more. Choose fresh herbs and medium-sized garlic.

The seeds of hot chili must be removed so as not to spoil the taste of the dish.

Sterilization of containers

Heat-treating glass containers is a mandatory preparatory step. This kills all germs and prevents vegetables from spoiling during the winter. Each homemaker chooses their preferred sterilization method. This could be a boiling kettle, a pot of hot water, an electric oven, or even a microwave. The most important thing is that the glass jars are steam-treated.

Delicious recipes for winter preparations

To prepare a delicious dish for the winter, choose one of the proven recipes and follow its step-by-step instructions.

A classic recipe for quick pickled peppers

The simplest and most accessible method that every housewife will appreciate.

To perform it you will need the following components:

• Bulgarian multi-colored peppers - unpeeled 2 kg;
• vegetable oil 100 ml;
• 1.5 tablespoons of granulated sugar;
• hot chili pepper optional;
• 100 g rock salt;
• 1 liter of boiled water;
• vinegar 9% - 100 ml.

After preparing the ingredients, follow the instructions. Remove the seeds and membranes from the bell pepper, rinse under cold water, and chop into bite-size pieces (not too small). For the marinade, boil water, add salt, sugar, vinegar, and vegetable oil. If you decide to use chili, add it as well.

When the brine is ready, add half the chopped peppers, let them sit for about 5 minutes, and then place them in the prepared jars. Do the same with the other half of the vegetables. Pour the marinade over the jars, seal with sterile lids, and let the mixture cool.

Preparation with onions

Onions add a piquant flavor to the dish, making it more aromatic. The following ingredients are prepared:

• main ingredient - 4 pieces of thick-walled;
• olive oil - 2 tablespoons;
• sweet onion - 1 medium piece;
• greens of your choice - a small bunch;
• 3 small cloves of garlic;
• wine vinegar to taste;
• salt, sugar, black pepper powder to taste.

Take red and green bell peppers, wash them, remove the stems and seeds. Brush the insides with vegetable oil and bake for 5 minutes in the microwave or oven. Peel the onion, cut it into thin strips, and separate the strips into pieces. In a separate bowl, season with salt, add a little sugar, and black pepper, and let marinate.

Next, add the wine vinegar, stir, and let sit for about an hour. Rinse the selected herbs under the tap and chop them. Chop the garlic cloves and add them and the herbs to the marinated onions. Stuff the cooled peppers with this mixture and transfer to sterilized containers. Make the classic marinade, pour it into the jars, and sterilize for about 15 minutes. Then, seal with metal lids.

We prepare the vegetable whole for further stuffing.

Meatier varieties of vegetables are best for this recipe. The ingredients are as follows:

• 2 tablespoons of salt;
• black peppercorns - about 10 pieces;
• 3 tablespoons of sugar;
• onion - 1 piece;
• 1 teaspoon of acetic acid;
• 4 clove buds.

Begin by preparing the peppers. Carefully, so as not to damage the peppers, cut out the stems and remove the seeds. Fill a wide enamel saucepan with cold water and add the peppers. Bring to a boil over high heat. Place the prepared seasonings in the bottom of the container. Add sugar, salt, and vinegar to the water in which the peppers were boiled (about 1.3 liters). Pour boiling brine over the peppers in the jar; no need to sterilize. Let them cool completely under a blanket or terry towel.

With garlic

For those who love the garlic flavor of their marinade, the following recipe is perfect. The main ingredients are prepared in the following quantities:

• peeled multi-colored peppers about 3 kg;
• 1 liter of cold water;
• 2 medium heads of garlic;
• 1.5 cups of granulated sugar;
• 1 cup vegetable oil;
• 250 ml of 9% vinegar;
• 2 tablespoons of rock salt.

Wash and peel the pepper and cut it into quarters. Bring the remaining ingredients to a boil for the marinade. Drop the vegetables into the boiling brine, one at a time, and let them simmer for 5 minutes. Place them in sterilized half-liter jars. Finally, pour the marinade over each one. Seal with metal lids and let cool.

With the addition of carrots

You can add carrots to this recipe for a more varied flavor. Ingredients for this preparation:

• bell pepper 5 kg;
• 1.5 cups of cold water;
• carrots - 1 kg;
• 1.5 cups of sunflower oil;
• 1.5 cups of granulated sugar;
• the same amount of vinegar;
• herbs and garlic to your taste.

Cut the prepared peppers into medium-sized pieces and pour boiling water over them. Place them in an enamel pan, sprinkling with carrots, garlic, and selected herbs. Prepare the marinade and pour it over the vegetables. Refrigerate the mixture for 4 days. Then, bring the marinade back to a boil, arrange the pepper pieces in the prepared jars, and seal.

With tomatoes

You can use the classic marinade recipe as a base, but use tomato juice instead of water. Or simply add a few tomato slices to each jar.

Method without sterilization

If the peppers are pre-blanched in the marinade and then poured with boiling liquid in sterile jars, no additional heat treatment is required.

With greens

Those who love aromatic greens add an extra dose of herbs to each jar. This could include dill, cilantro, parsley, or even celery leaves.

With carrots and butter

Place carrots cut into strips along with herbs at the bottom of each jar; you can use any of the recipes above.

Quick Bell Peppers with Honey and Vinegar

Honey gives the preparation a unique flavor. To make it, you'll need:

• about 6 kg of fleshy bell peppers;
• 2 heads of garlic;
• honey - 2 tablespoons;
• 2 heaped tablespoons of rock salt;
• 1.5 cups of vegetable oil (use refined);
• 1 cup sugar;
• 6% vinegar - 1 glass;
• cloves, bay leaf, black peppercorns at your discretion.

Wash the peppers, remove the seeds, and divide each into 4 pieces. Prepare the marinade using the remaining ingredients in an enamel bowl. Heat it for 3 minutes, skimming off any foam that forms. Boil the pepper pieces in the brine for 10 minutes. Place the vegetables in sterilized containers and pour the boiling marinade over them. Sterilization is not necessary.

Sweet pepper in tomato sauce

Instead of water, this recipe uses tomato juice, to which all the ingredients of the classic recipe are added.

Secrets to pickling delicious peppers

To ensure that the whole family enjoys the vegetables prepared for the winter, follow these tips from experienced cooks:

1. The peppers become multi-colored.
2. They make sure that there are no bitter specimens among the vegetables.
3. Fleshy peppers are suitable for canning.
4. Use only refined oil to avoid foaming in the marinade.

Duration and storage conditions of winter preparations

As a rule, such a delicacy is eaten within the same year. A basement or a glazed, insulated loggia is ideal for storing jars. But if you don't have them, you can keep snacks in your apartment, the main thing is that the pantry is not exposed to sunlight.