How to prepare pickled peppers in a honey sauce for the winter: recipes and storage instructions

Homemade preserves never go out of style. They add variety to your daily winter diet. Their main advantage is their naturalness. Classic recipes call for pickling cucumbers and tomatoes. You can also create more sophisticated preserves, such as peppers in a honey marinade for the winter.

Honey acts as a natural preservative. It not only protects the prepared product from microbial growth but also imparts a sweet taste and aroma to the main product.

To ensure a delicious and aromatic dish, it's important to use fresh, natural honey. If you can't find any, candied honey, which melts easily in a double boiler, will work just fine. Most importantly, don't let it boil, as this will destroy its beneficial properties.

What dishes to serve peppers in honey sauce with?

This preparation pairs beautifully with many dishes. It can be served with mashed potatoes and a side dish. It can also be served as a salad with porridge and gravy. It also pairs beautifully with meat dishes and appetizers. It can be added to winter salads, pizza, and savory pies. It can also be used as a standalone appetizer.

Peppers with honey marinade for the winter are a versatile preparation that will decorate not only everyday tables but also festive ones.

Choosing the right pepper variety

To ensure your vegetables are juicy and flavorful, it's important to choose the right variety. The fruits should be ripe, juicy, and fleshy. Before cooking, discard any wilted or spoiled vegetables. If you want to add some bright colors to your winter days, choose peppers of different colors.

Attention should be paid to the following varieties:

• Avangard is a variety that produces a good yield and large fruits. The vegetable has thick walls and a fleshy texture.
• Adept is an early-ripening variety. If you choose this variety, your pepper preserves will be the first to grace your shelves. The cube-shaped fruits are brightly colored and glossy. They weigh up to 120 g. Their thick walls make this variety most often used for preserves.

• Bogdan is also an early variety. When planted, this variety yields an early harvest, and the bushes bear fruit for a long time. The thick walls allow the bushes to retain their shape perfectly and are virtually free of deformation. The harvested fruit has a sunny appearance, as the yellow fruits are tinted.
• Ideal—the name speaks for itself. Small fruits weighing up to 150 g are perfect for salads, adjika, and winter preserves. This is an early variety. A positive aspect is its slightly sweet, sugary flavor.
• Yantar produces large, orange fruits. It ripens early and produces a bountiful harvest. It is used both raw and processed.

Delicious recipes for the winter

There are many recipes for preparing peppers. When choosing a method, it's important to consider your personal tastes and preferences.

A classic recipe for finger-licking goodness

To prepare lecho in honey marinade, you will need the following products:

• main product - 2.5 kg;
• tomatoes - 2.5 kg;
• sunflower oil - 150 g;
• sugar - 2 tbsp;
• salt - 1 tbsp;
• honey - 1 l;
• peppercorns - 5 pcs.;
• vinegar - 1 tbsp.

Preparation method:

• Rinse the vegetables under running water and let them dry.
• Peel the tomatoes. To do this, make a cross-shaped cut at the base of the skin. Dip the skin in boiling water for a few seconds. After this treatment, the skin comes off easily and quickly.
• Grind the tomatoes using a meat grinder or blender.
• Add butter, salt, sugar and honey to the puree mixture.

• Boil for 15 minutes.
• Remove stems and seeds from peppers. Cut into suitable pieces: squares, rings, or strips.
• Add pepper and spices to the boiling puree.
• Boil for twenty minutes.
• Add vinegar last and let it boil for another 5 minutes.
• After this, distribute into pre-prepared jars and seal tightly.

Pickled hot peppers

Ingredients:

• hot pepper;
• honey - 2 tbsp;
• apple cider vinegar - 1 tbsp.;
• salt – 1 tbsp.

Preparation method:

1. The marinade consists of ingredients that, at first glance, do not go well together.
2. Fill the jar with pre-washed and dried pods.
3. The marinade ingredients are calculated for one liter jar of peppers. Mix all ingredients and wait until the salt dissolves.
4. Pour the marinade over the vegetables and cover with a nylon lid.
5. The preparation is stored in the refrigerator.

Pickled Bulgarian

To prepare sweet peppers in honey sauce, you will need the following ingredients:

• bell pepper - 1 kg;
• honey - 5 tbsp;
• water - ½ cup;
• vinegar - ½ cup;
• sugar - 1 tbsp;
• salt - 1 tsp;
• allspice.

Preparation method:

• Add all the ingredients for the future liquid to the container and bring to a boil.
• Reduce heat and let it simmer.
• Place all the ingredients for the marinade in a deep container and, stirring, bring to a boil over low heat.
• Wash the main vegetable. Discard any damaged or spoiled fruits. Remove stems and seeds.

• Boil the mixture for 5 minutes and add pepper, wait until it boils and reduce heat.
• Cook over low heat until the pepper loses its original color.
• Prepare the jars in advance using any convenient method.
• Using a slotted spoon, remove the vegetables and distribute them among the jars, leaving two centimeters from the top.
• Spread the marinade and seal tightly.
• Remove for further storage in a cellar or basement.

In a fragrant marinade with honey and cinnamon

The gourmet flavor that comes from blending flavors and spices makes pepper preparations exquisite.

List of ingredients:

• hot pepper - 2.5 kg;
• vinegar 6% - 0.5 l;
• honey - 1 tbsp.;
• sunflower oil - 350 ml;
• garlic - 2 cloves;
• salt - 20 g;
• cinnamon and bay leaf.

Preparation method:

1. Cut the peeled pods into portions.
2. Stir the remaining ingredients and bring to a boil. Simmer for 10 minutes.
3. Add the main product and cook for 5 minutes.
4. Distribute into sterilized containers and fill to the top with marinade.
5. Sterilize for 40 minutes.
6. Screw on the lids.

In a honey-butter marinade

Preparations with the addition of vegetable oil are the most common.

Ingredients required:

• pepper - 2.5 kg;
• sunflower oil - 1 tbsp;
• vinegar - 1 tbsp.;
• honey - 100 g;
• salt - 1 tbsp;
• spices to taste.

Preparation method:

• Disinfect jars and lids using your favorite method.
• Place a few black peppercorns and a bay leaf in each container.
• Wash, sort, and seed the main product. Divide into three parts and arrange them in a pyramid.
• In a stainless steel bowl, mix all the remaining ingredients to prepare the marinade.

• The pouring liquid should boil for ten minutes.
• Fill the containers with pepper and pour boiling marinade over them.
• The preparation in the jar must be boiled in water for fifteen minutes.
• Seal tightly.
• Store in a cool place.
• If desired, you can add small tomatoes to the mixture. They will add a unique flavor and a tangy twist to the dish.

Five-Minute

To make the preparation bright and colorful, the main product must be selected in different colors: red, yellow, orange, green.

Necessary products:

• pepper - 1 kg;
• vinegar - ½ cup;
• water - 1 l;
• sugar - ½ cup;
• vegetable oil - ½ cup;
• salt - 1.5 tbsp;
• favorite spices and herbs.

Preparation method:

1. Wash the main product. Remove the stems and seeds and cut into portions.
2. Make a marinade by mixing the above ingredients and pouring the resulting liquid over the peppers.
3. Bring the mixture to a boil and simmer over low heat.
4. Boil for no more than five minutes. Then distribute among the prepared containers and seal.

Canned hot peppers without sterilization

Preserving raw fruits and vegetables requires sterilization. This recipe saves time and allows you to can peppers quickly and effortlessly. The preserves will also have a long shelf life.

Ingredients required:

• main product;
• water - 2.5 cups;
• salt - 2 tbsp;
• sugar - 3 tbsp;
• vinegar - 0.5 cups;
• spices to taste.

Marinating process:

1. Wash the vegetables, cut off the dry part, but do not touch the tail.
2. After processing, place your favorite spices in the jars. Then, pack the pods tightly.
3. Fill the containers with boiling water and let it brew.
4. After this, pour out and boil again, adding sugar and salt.
5. Repeat the process again, adding vinegar after the mixture boils. Fill the jar to the very top and seal.
6. Allow to cool slowly.

Methods of storing canned food

The ideal temperature for canning is 2-5 degrees Celsius. Dry, cool, dark places are best for storage. Cellars and basements meet these parameters.

If the preparations were made in compliance with all the rules of canning, then they can be stored hermetically sealed even at home. It is important that they are kept away from heat-emitting appliances. After all, high temperatures provoke the development of pathogenic flora, and the prepared products may spoil.

Canned goods under nylon lids are stored in the refrigerator or cellar. Some housewives manage to store the containers on the balcony. This method can be used when the room doesn't freeze during the winter. Low temperatures can cause jars to burst and the canned goods to spoil. For storage on the balcony, special boxes made of wood and foam should be built. They can be additionally insulated with foil insulation.

Hermetically sealed products can be stored for 2 years. Products with a nylon lid can be stored for 6-8 months.