17 simple recipes for pickled peppers for the winter

At Various recipes are used for preparing pickled peppers for the winter, using many seasonal vegetables, herbs, and spices. This appetizer is quick and easy to prepare, has a wonderful taste, vibrant aroma, and is packed with vitamins and nutrients. If you follow the proper preparation, ingredient selection, and storage guidelines, it will delight you until the next harvest.

Selecting and preparing ingredients

First, you need to prepare the main ingredient:

1. For a liter jar you need about a kilogram of pepper; it is better to take fleshy yellow or red fruits.
2. Choose whole fruits with juicy, soft, and smooth walls. You can add other colors.
3. Wash the fruits thoroughly, but do not touch them with a knife yet, as each recipe requires its own cooking characteristics.
4. Fill with water, it should completely cover the vegetables.

Additionally:

• table vinegar, strictly 9%;
• vegetable oil - some prefer sunflower oil, others olive oil, refined oil is best;
• Use table salt, not iodized.

The remaining ingredients are selected and added more to taste. Most cooks prefer sugar, bay leaves, and peppercorns.

Delicious recipes for pickled peppers for the winter

There are a great many ways of pickling, but they all have an interesting taste.

The classic way

The simplest and most popular method of preparation.

For 3 liters you will need:

• 3 kg bell pepper;
• 1 liter of water;
• 130 ml vinegar;
• 200 ml sunflower oil;
• 2 tbsp. salt;
• 300 g sugar;
• 3 pcs. bay leaf;
• 10 allspice peas.

All further recipe variations will be given based on the calculation taken for the preparation of 3 liters of product.

The stages are as follows:

1. Wash the pepper thoroughly, remove the seeds, stems and light veins, and cut into large pieces.
2. Make the marinade. Combine the remaining ingredients in a saucepan and bring to a boil.
3. Add the vegetables, bring the mixture to a boil again, then cook for 4-5 minutes.
4. Fill the jars to the maximum, screw them on, turn them upside down, and wrap them in a towel.

How to pickle whole bell peppers

The fruits don't need to be processed, but they should be pierced in several places to enhance the juiciness of the marinade. The vegetables should fit compactly in the jar.

Everything else is according to the classic version.

A quick pickling recipe

You can pickle peppers in just 15 minutes. Simply boil them according to the recipe above, then serve with parsley and dill. However, for a better flavor, leave the peppers in jars for 24-48 hours.

Preparing peppers for stuffing for the winter

To prepare the preparation you will need:

1. Place the processed, raw pepper in a larger jar and pour boiling water over it for 25-30 minutes.
2. Drain the liquid back into the pan, bring it to a boil, and add it to the vegetables, where all the other ingredients for the marinade are already located.

Marinating peppers in tomato paste

To prepare the marinade, in addition to water, you'll need 250 ml of tomato paste. Chop the main ingredient and simmer it in this sauce.

Pour the mixture into jars using the classic method.

With garlic

While the marinade is simmering according to the traditional recipe, peeled garlic cloves and herbs are placed in the bottom of the jars. Then, the entire thing is pressed down with pepper and brine, and sealed.

Sweet pepper marinated with honey

You can make a sweeter version of this favorite winter dish. To do this, add 250 ml of honey to the marinade and cook for the same amount of time. Choose a sweeter pepper.

Recipe with honey and vinegar

You can change the vinegar addition rules by adding it to the marinade at the same time as the chopped pepper. Let it simmer for 5 minutes, then pour into containers.

Caucasian-style marinated vegetables in oil

Place whole peppers between layers of garlic, celery, and parsley. There's no strict rule regarding the amount of herbs, but there should be plenty.

Without sterilization

Jars can be sterilized not only before but also after storing the finished product. To do this, place them in a container of hot water.

With onions

For this recipe you will need:

1. Cut half a kilo of onion into rings.
2. Boil the rings in the marinade.
3. Place together with the main ingredient in a 1:1 ratio.

Onion here is not even a seasoning, but an independent part of the product.

With cabbage

The filling will be a head of cabbage, finely shredded, and one large, chopped carrot. The cooked peppers are stuffed, covered with brine, and rolled up.

With carrots

Proceed as before, but without the cabbage. Cut the orange vegetable into strips or wedges and grate.

With garlic and fresh herbs

Add the parsley to the marinade. After a couple of minutes of cooking, pour it along with the liquid into a container with peppercorns and coarsely chopped garlic in a 1:1 ratio.

With dill and garlic

The previous recipe allows you to use any herbs to enhance the flavor. Familiar dill works perfectly here.

Marinated baked peppers

For marinating you will need:

1. Place the vegetables in the oven for 30 minutes, until charred.
2. Remove seeds, stem and skin.
3. Add peppers to the marinade and begin canning.

Marinating bell peppers stuffed with cabbage and carrots

Process the vegetables, boil them whole in the marinade, and then begin stuffing.

Duration and storage conditions

Store in a dry, dark place, preferably in a cellar. It's best not to store them for more than one winter.