How to pickle whole bell peppers. Pickled bell peppers for the winter: recipes that are quick, simple and tasty

Good afternoon, dear readers! Pickled sweet is a very tasty and healthy snack or a complete side dish in the winter.

Even in early spring there are still no fresh vegetables and fruits, it is very good to open a jar and replenish the body with healthy vitamins, which are so lacking at this time of year.

For home canning, choose bright red or yellow fruits so that later your dishes will be brighter and more elegant. And there are a huge number of recipes for making pickled peppers.

I just collected a few that, in my opinion, are the most delicious and easiest to prepare. And you choose your favorite.

Pickled sweet bell peppers for the winter, the simplest recipe

You will need:

For 6 liter cans

• 4-5 kg. – sweet pepper (preferably red or yellow)
• 7 tbsp. spoon - sugar
• 1.5 tbsp. spoons - salt
• 1.5 liters – clean cold water
• 50 gr. – vinegar 9%
• 6 pcs. – large bay leaves
• 6 pcs. – large cloves
• 30 pcs. – buds of spicy cloves and peppercorns
• 6 pcs. – small chili peppers (if the pods are large, cut it into pieces)

How to cook:

1. We need to prepare the peppers. Wash the vegetable, cut off the tail, remove seeds and membranes. Cut into slices.

2. We need to prepare the jars. Place 5 pieces in pre-sterilized jars. black peppercorns, cloves and bay leaves, chili pepper, garlic clove.

3. Pour cold water into a separate pan, add salt and sugar, when the pouring boils add vinegar. Taste it, if you don’t like something, you can add a little salt or sugar.

4. Sliced ​​peppers are dipped in portions into boiling brine. Keep for 6-7 minutes and put into jars.

5. Fill with brine and roll up the lids.

Calorie content of bell pepper marinated in brine per 100 g. – 25 kcal

Bon appetit!

Bell pepper marinated with vegetable oil for the winter

You will need:

• 1 kg. – bell pepper (preferably red or yellow)
• 1 cup of sugar
• 350 ml. – clean cold water
• 150 ml. – vinegar 9%
• 150 ml. – any vegetable oil (preferably olive)
• 1 heaped teaspoon of salt
• Black peppercorns, cloves, bay leaves and garlic - all to your taste

How to cook:

1. We need to prepare the peppers. The fruits are washed, the stalk is cut off, and the seeds and membranes are removed. Cut into slices.

2. Prepare the marinade. Boil water in a large saucepan or bowl, then add oil, salt, sugar and, at the very end, vinegar. Make a small fire.

3. Place the pepper pieces in the oily marinade and cook for 10 minutes. The peppers will cook down and become limp.

4. After 10 minutes, use a slotted spoon to place the finished pieces into sterilized jars.

5. Boil the filling again and pour into jars. Roll up the cans.

6. Store in a cool and dark place.

Calorie content of pickled peppers in oil per 100 g. – 194 kcal

Bon appetit!

Video recipe: Pickled bell peppers for the winter

Marinated bell peppers with garlic

Marinated bell peppers with garlic and fresh herbs for the winter

Pepper, according to this recipe, is a ready-made delicious salad with garlic, herbs and seasoned with vegetable oil. Scatters instantly! And they will ask for more!

You will need:

• 1 kg. – sweet pepper
• 1.5 teaspoons each - salt and sugar
• 100 ml. – any vegetable oil
• 1 PC. - large head of garlic
• Bunch and bunch or any other fresh greens
• 50 ml. – vinegar 9%
• Black peppercorns and bay leaves - to your taste

How to cook:

1. Wash the peppers and dry them on a towel.

2. Cover a baking sheet with foil, arrange the whole fruits and place in the oven to bake at 180 degrees for 30-60 minutes. The time depends on the size of the fruit.

3. When the pepper wrinkles and begins to bake, it must be removed from the oven and placed in a plastic bag. Tie the bag tightly. Leave for 5 minutes. After such a “bath” the pepper is well cleaned!

4. Remove the skin, tail and seeds from the baked pepper. It is better to do all these actions over a bowl, as the pepper turns out very juicy and the juice will drain. Cut into pieces and place them in a colander or sieve to drain all the juice. We will make a marinade from it.

5. Prepare the marinade. Pour all the juice that has been collected into a saucepan and add oil. Bring to a boil and add salt and sugar. While stirring, dissolve the salt and sugar, now you can pour in the vinegar and remove from the heat.

6. Peel the garlic and cut into thin pieces. Wash the greens and chop finely.

7. Place in sterilized jars in layers - pepper (to the middle of the jar), herbs and garlic. Then pepper again and add marinade.

8. Filled jars are sterilized for 20-25 minutes and rolled up.

9. You can eat after 2 weeks.

Bon appetit!

Video recipe: Pickled bell peppers with dill and garlic for the winter

Whole pickled peppers for further stuffing

If you want to treat yourself to stuffed peppers in winter, there are 2 options. The first is to freeze fresh peppers, and the second is to roll whole peppers into jars!

This is if there is no longer free space in the freezer. And you will always have summer on the table!

You will need:

For a 3 liter jar

• 1.5 kg. – peppers
• 1 -1.5 liters – clean cold water
• 1/2 tbsp. spoons - sugar
• 1 tbsp. spoon - salt
• 2 tbsp. spoons – vinegar 9%
• Bay leaf, black peppercorns, allspice, cloves - a couple of pieces of everything to your taste

How to cook:

1. Wash the fruits and carefully cut off the tail. Remove the entire center (seeds and membranes).

2. Prepare the brine: pour water into a large saucepan, add sugar, citric acid and salt. Boil.

3. Dip the peeled peppers into boiling brine for 2-3 minutes and immediately under cold water.

4. Carefully place the scalded fruits into jars. It can be one on one. Just don’t press or stuff it tightly. Pour in hot brine.

5. Sterilize the filled jars for 15 minutes and roll up.

Bon appetit!

Video recipe: Preparing peppers for stuffing in winter

Instant pickled bell peppers

You will need:

• 2 kg. – bell pepper
• 1 PC. – hot chili pepper
• 100 ml. – any and vinegar 9%
• 100 gr. – salt
• 1.5 tbsp. spoons - sugar
• 1 liter – clean water

How to cook:

1. Wash and peel the fruits. Cut into large pieces.

2. Prepare the brine. Pour water into a large saucepan, add butter, salt, sugar, and at the very end vinegar.

3. Place pepper pieces into the boiling marinade, preferably in portions, for 6 minutes.

4. Place the boiled pepper in a jar, pour boiling marinade over it, and put hot pepper on top.

5. When the pickled peppers have cooled, place the jar in the refrigerator. You can eat it right away, but it’s much tastier the next day, when the pieces are well soaked in the marinade.

On a note! Pepper can be served after 2 hours.

Bon appetit!

Video recipe: Pickled peppers - the easiest and fastest recipe

Marinated bell peppers with onions - quick, simple and tasty

This is a quick and tasty appetizer if you need to quickly set the table for guests to arrive. But you can also just pamper your family.

It's very easy to prepare and doesn't take much time. And the result is just to lick your fingers. Let's begin!

You will need:

• 4-5 pcs. – bell pepper
• 2 pcs. – onions (you can take red ones)
• A bunch of different greens (dill, parsley...) - to your taste
• 2 tbsp. spoons - any vegetable oil
• 3-4 pcs. - garlic cloves
• Salt, sugar - to your taste
• 1 teaspoon - wine or
• 3-4 pcs. – allspice and black peas

How to cook:

1. First you need to pickle the onions. Cut it into thin half rings and put it in a jar, add salt, pepper, sugar, and wine vinegar. Leave for 2 hours to soak. You can prepare the onions in the evening.

2. Wash, peel and coat the peppers with any vegetable oil and bake in the oven or microwave. We remove the skin from the baked peppers - this is optional, but it tastes much better without the skin.

3. Finely chop fresh herbs and garlic and add to the pickled onions. Mix everything.

4. Fill the baked peppers with the resulting mixture and place in a serving bowl.

5. Preparing the filling. Mix oil and vinegar, you can add a little fresh herbs.

6. Pour the resulting mixture over the peppers. You can serve it on the table!

On a note! It is advisable to let this dish sit for about an hour, then the peppers will be soaked in the filling and will be even tastier.

Bon appetit! And good luck with your preparations for the winter!

Video recipe: Korean sweet peppers with onions

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The recipes are personally tested, some have been tested by me personally, and some recipes were taken from friends, so read and adopt the recipe for pickled peppers.

You don’t have to say much about the benefits and taste qualities of bell pepper, since each of you knows that in any vegetable there is something that is not in another and you definitely need to use preparations since they still retain their beneficial properties even though they are subjected to thermal processing.

I’ve been making pickled peppers using this recipe for a long time. I like this recipe because all proportions are given in grams and it’s difficult to make a mistake. The pepper turns out aromatic and quite tasty. In winter, it can be consumed as an independent dish, as well as as additives.

INGREDIENTS:

The ingredients are given for 1 kg of peeled bell pepper. So to speak, the pepper should be in its pure form without stalks and seeds.

• Bell pepper 1 kg.
• Water 200 ml.
• Vinegar 9% 100 ml.
• Sugar 100 grams.
• Salt 30 grams.
• Vegetable oil 40 grams.
• Garlic 30 grams.

COOKING PROCESS:

☑ And so let's start preparing pickled peppers. To do this, take bell peppers that weigh a little more by about 300-400 grams. Since after its processing the weight will decrease.

☑ Cut the pepper into quarters. Pour boiling water over it, cover with a lid and leave for 10-15 minutes.

☑ Cut the garlic into slices or petals.

☑ After 10-15 minutes, mix the peppers and put them in another bowl or on a baking sheet.

☑ We will use the remaining water to prepare the marinade.

☑ Place the bowl or pan in which the pepper was on the fire and add salt, sugar, vegetable oil.

☑ Bring the marinade to a steady boil and add the garlic, which has been previously cut into slices.

☑ After the garlic, add all the pepper to the bowl and cook it for 6-7 minutes.

☑ Don't forget to stir the pepper. This way it will warm up better and faster. During cooking, the pepper may decrease in size as moisture is boiled out of it. Try to mix the pepper carefully so as not to damage its integrity.

☑ After cooking, the pepper should become plastic and soft. You can check this by taking a peppercorn in your hands and trying to roll it into a ring. If the pepper curled into a ring does not break, this indicates that it is ready.

☑ A minute before the pepper is ready, pour in the vinegar and cover the bowl with a lid so that the vinegar does not evaporate from our dish. Let the marinade boil and turn off the heat under the pepper completely.

m Now you can put the pickled peppers in jars. Banks must, of course, be sterilized first. read the article by following the link.

☑ Fill the jars with pepper to the top and fill with the remaining marinade.

☑ Cover with sterilized lids and screw on the lids.

☑ We turn the jars with pickled peppers over, wrap them and store them for 24 hours.

After a day, the pickled peppers will have cooled completely and the jars can be transferred to a storage place. When the pickled peppers are ready, store the jars in a cool place. Bon appetit.

Sweet pickled bell pepper quick recipe

This pepper recipe is called quick because the pepper does not need to be cooked first. You only need to prepare the marinade. True, due to the fact that the pepper is not boiled, it turns out a little rough. Although there are no comrades for the taste and color. Everyone has their own preferences and it is possible that you will like this recipe for pickled peppers and it will become your favorite.

I got 3 kg of bell pepper and 3 kg of marinade will require about 2.5 liters.

INGREDIENTS for marinade per 1 liter of water:

• Salt 1 tablespoon.
• Sugar 1 cup (200 grams)
• 3-5 peas of black allspice.
• Add to the jar with pepper. (ingredients per liter jar)
• 1 tablespoon vegetable oil
• 2 tablespoons 9% table vinegar.

COOKING PROCESS:

☑ And so mash the pepper, dry it, peel it and cut it. Place the peppers in one large bowl and pour boiling water over them. The water should slightly cover the top of the pepper.

☑ Stir and cover with a lid. Leave for 10-15 minutes.

☑ While the pepper is warming up, you can prepare the marinade. Pour water into a saucepan, add sugar, salt and peppercorns.

☑ Bring to a boil and cook for 2-3 minutes and turn off the heat completely.

☑ Now you can put the peppers into sterilized jars.

☑ When all the peppers are placed in jars according to the recipe, add vegetable oil and vinegar to each jar.

☑ All that remains is to pour the marinade into jars, cover with lids and screw on the lids.

After turning the jars of pepper over, wrap them up and let them sit for about a day. Next, the jars can be transferred to a cool place for long-term storage. Instant pickled peppers are ready, enjoy your meal.

Sweet peppers for winter stuffing video

Bon appetit.

Whole pickled hot peppers

For the winter, they prepare not only sweet but also hot peppers. It is also used both as a supplement and as an independent dish. In winter, sometimes you want to taste hot peppers.

Scientists have proven that eating hot pepper helps restore cells. An example of this is the Caucasian centenarians who very often eat hot adjika.

I don’t store a lot of hot peppers for the winter because one jar lasts for a long time. That’s why I take small jars so that after opening the jar you can successfully eat it before it disappears.

INGREDIENTS:

• Hot hot peppers per liter jar.
• Vinegar 2 tablespoons per liter jar.
• 2 tablespoons salt.
• 2 tablespoons of sugar.
• Water for marinade 500-700 grams.

COOKING PROCESS:

When working with hot peppers, remember to take precautions. Even though we won’t cut the peppers in this recipe, it still wouldn’t hurt to be extra careful.

Work with pepper carefully and preferably wearing medical rubber gloves.

☑ Sort the pepper to get rid of dirt and dry tails.

☑ Place the washed and dried peppers in a jar and pour hot water for 10-156 minutes.

☑ Drain the water into the pan, add the ingredients and prepare the marinade.

☑ Boil water and stir until salt and sugar dissolve.

☑ Pour hot marinade over peppers in a jar and close with a lid.

☑ Store in a cool place.

Hot pepper without vinegar

As with many other recipes for preparing vegetables for the winter, there is a recipe without using vinegar; you can always replace it with citric acid.

INGREDIENTS:

• Hot pepper 1.5 kg.
• 10 cherry leaves.
• 1 liter of water.
• Citric acid 10 grams.
• 3 tablespoons sugar
• 2 tablespoons salt.

COOKING PROCESS:

☑ Rinse the peppers in clean water and place them beautifully in jars, arranging them with cherry leaves.

☑ Put the water on fire, add salt, sugar, citric acid. Stirring, bring to a boil.

☑ Season the pepper with the resulting marinade.

☑ Place the jar in a pan of water and boil the jar of pepper for about 15 minutes. Then cover with a lid and screw on the lid.

☑ After cooling, store in a cool place.

Homemade pickled hot pepper video

Bon appetit.

The topic of vegetable preparations is relevant all year round. In the summer we select recipes and prepare them in the fall. And we enjoy delicious food at any time of the year. You can safely add pickled bell peppers to your repertoire of twists for the winter.

A delicious snack is prepared in different ways. Let's look at the best cooking technologies.

But first, let’s decide why it’s worth making such blanks?

In winter, prices for vegetables rise. Therefore, it is advisable to preserve the summer harvest. If you want stuffed peppers for dinner, look in the pantry. Here you will find both whole fruits and sliced ​​fruits. The basis for salads, first and second courses. Whatever, a ready-made side dish will always be at hand.

Let's not forget that bell peppers are healthy. Recipes call for minimal cooking, which allows the vegetables to retain as many nutrients as possible.

Pickled peppers for the winter - a simple recipe without sterilization

Looking for the perfect marinade for pickling sweet peppers? I offer an exact gram of brine, which makes the preparation very tasty. Be sure to try it, you will like it.

Consumption of components for marinade per 1 kg of peppers:

• water - 200 ml;
• salt - 30 g;
• garlic - 30 g;
• granulated sugar - 100 g;
• vegetable extract (oil) - 40 ml;
• acetic acid 9% - 100 ml.

Cooking instructions:

1. We clean the peppers from seeds and stalks.
2. Cut the fruits into slices, then transfer them to a deep container.
3. Pour boiling water over, cover with a lid. Leave for 10 minutes.
4. Pour the marinade into the pan. Combine water with spices, oil and garlic. Consider the consumption of components based on the number of peppers.
5. We take out the Bulgarian slices and put them in brine.
6. Boil the mixture for 6-7 minutes. Prevent burning by stirring.
7. A minute before the end, pour in the essence. Cover immediately with a lid. This will prevent the vinegar from evaporating.
8. Bring to a boil.
9. Remove from heat.
10. We put the peppers in jars, which we steam in advance. There are several methods of sterilization - choose the most convenient one.

Whole bell pepper - recipe for stuffing

I offer a simple and inexpensive way to preserve Bulgarian ones in their entirety. The brine is prepared without oil. As a result, the fruits are so juicy and crispy. Gourmets will appreciate it.

• 50 pcs. medium-sized fruits;
• 3 liters of water;
• salt - 1 tbsp. l.;
• 3 bay leaves;
• peppercorns (black and allspice) - 5 pcs.;
• 6 tbsp. l. acetic acid 9%;
• sugar - 3 tbsp. l.

Good to know! Blanching is done for a specific purpose. Thanks to this procedure, more fruits are placed in the jar.

Instructions:

1. Carefully remove the core and seeds from the peppers.
2. The result is beautiful whole fruits that are perfect for stuffing.
3. Pour water into a large vessel and put it on fire.
4. After boiling, add a little salt, then peppers (as much as will fit).
5. Boil for 5 minutes with the lid closed. It is impossible to boil all the vegetables in one go, so we repeat the procedure several times.
6. Then we place the fruits in containers. After blanching, 25 medium peppers are placed in one 3-liter jar.
7. Meanwhile, put the marinade on the stove. Place all ingredients except vinegar into boiling water.
8. Cook for about 7 minutes over low heat.
9. Pour vinegar into compacted containers. 3 tbsp. l. in one jar, 3 liters in volume. Then immediately pour hot brine over the Bulgarian vegetables.

We roll up the jars, turn them over and wrap them in a warm towel.

In oil, Caucasian style: fast and tasty

Another interesting solution for preserving whole peppers is in oil. This is a Caucasian recipe that will appeal to many.

Product set:

• 10 kg of red pepper (without seeds and stalks);
• 6 tbsp. l. salt;
• 3 cup apple cider vinegar (9%);
• 1 glass of oil;
• 3 glasses of water;
• 6 tbsp. l. granulated sugar.

Herbs and spices to taste:

• celery;
• parsley;
• garlic;
• Bay leaf;
• peppercorns.

Technology step by step:

1. Chop celery and parsley.
2. Divide the garlic into medium slices.
3. Let's start cooking the marinade.
4. Add water. Add butter, peppercorns, bay leaf, sugar and salt.
5. Bring it to a boil.
6. Submerge the whole peppers for 5 minutes (boil in several batches).
7. Place the fruits in a colander and let the oil drain.
8. When all the peppers have boiled, add the greens and cloves.
9. Boil a little and collect with a slotted spoon. Leave the marinade with spices.
10. Let's start filling the jars. Place peppers on the bottom, then herbs and garlic.
11. We continue to alternate layers to the very top. At the end there is parsley with celery and garlic.
12. Fill the containers with marinade, cover with lids and set to sterilize.

On a note! Add a little salt to the sterilization water.
We roll up the pieces, cool and put them away for storage.

Pickled bell peppers with honey - you'll lick your fingers

Honey is an amazing product. Increases the beneficial properties of the dish and improves the taste. So be sure to try the peppers in honey dressing. You'll like it.

Component:

• 2 tbsp. l. honey;
• 150 ml oil;
• sweet pepper (can be green, yellow, red) - 2000 g;
• acetic acid 9% - 60 ml;
• 2 garlic heads;
• allspice and black pepper - 3 peas each;
• bay leaf - 3 pcs.
• 3 bitter pods;
• 1 tbsp. l. salt;
• 2 tbsp. l sugar;
• water - 1 l.

On a note! The indicated quantity is calculated for a 2-liter jar.

We start by preparing the marinade.

1. Put the water on the fire. Bring it to a boil.
2. We remove the core from the peppers and divide them into 4 boats.
3. Finely chop the bitter pepper and cloves.
4. Pour spices into boiling water and add honey.
5. Bring to a boil, simmer for 3 minutes.
6. Add chili with garlic, oil.
7. Next, add the peppers to the marinade.
8. Boil the fruits for 7 minutes.
9. Pour in vinegar and remove from heat.
10. Place the slices tightly in a glass container that has been sterilized in advance.
11. Fill the peppers with honey brine.

Roll up the lid, cool and store. It turns out to be an awesome snack that always goes in great demand.

Hot pickled peppers - a recipe with garlic not for the winter

I am pleased to present to you an awesome appetizer for dinner. It is done quickly, does not steep for long - it is swept off the table just as quickly.

Let's take the following components:

• 3 peppers;
• oil for frying;
• salt to taste;
• 3 garlic cloves.

On a note! Adjust the garlic to your liking. Spicy lovers are advised to double the number of cloves. If desired, diversify the composition with greens.

Cooking step by step:

1. Clean out the insides of the peppers.
2. Wash and dry the fruits thoroughly.
3. Divide large vegetables into two parts crosswise. This makes it easier to use later.
4. Salt each half from the inside.
5. Heat a frying pan with vegetable oil.
6. Lightly brown the peppers on both sides. If you wish, you can fry the halves with onions.
7. Meanwhile, finely chop the garlic. Do you prefer a mushy consistency? Pass the slices through a press.
8. Place the fruits in a deep container.
9. Sprinkle with garlic.
10. Next, another layer of fried peppers, which we sprinkle with the rest of the chopped cloves.
11. Cover the container with a lid.
12. Shake the contents thoroughly - this will distribute the garlic evenly among the vegetable slices.
13. Leave for 2 hours in the refrigerator.

The appetizer is ready to eat. Keeps for several days. It’s true that such yummy food is unlikely to last long.

Delicious pickled sweet peppers: video

The ingredients in this recipe are well calculated. The result is excellent. Even those who don’t particularly like peppers will like this appetizer. Let's quickly start preparations.

We will need:

• vegetable oil - 200 ml;
• acetic acid 9% - 70 ml;
• 2 kg of bell peppers;
• 1200 ml water;
• 3 bay leaves;
• granulated sugar - 200 g;
• cloves - 3 buds;
• salt - 70 g;
• 12 peas black and sweet peas (in equal quantities).

Instructions:

1. Put the water on the fire.
2. Add oil and spices. Bring to a boil.
3. While the water is boiling, prepare the peppers. Cut out the core and divide the fruit into several boats.
4. Next, let's put the peppers in there. Wait for it to boil and boil for 3 minutes.
5. Then we take out the pieces and send the remaining boats.
6. Place the boiled peppers in containers (sterilized).
7. Add vinegar to the saucepan and pour the brine into jars, filling them completely.
8. Close the lids.

We wrap the preparations, cool them and put them in the pantry.

Bell pepper for the winter in Armenian style

Meet the awesome Armenian appetizer made from bell peppers. Crispy, spicy pieces go well with any dish. You can leave the preparation for the winter or serve it to the table in two days.

Let's prepare a set of vegetables:

• garlic - 150 g;
• red peppers - 2000 g;
• celery - 450 g.

And ingredients for the marinade:

• 4 tbsp. l. Sahara;
• bay leaf - 6 pcs.;
• 650 ml water;
• 250 ml essence 6%;
• 2 tbsp. l. salt;
• 250 ml vegetable oil;
• black peas - 12 pcs.

Step-by-step technology:

1. Cut the peppers in half, remove seeds and tails.
2. Chop the celery.
3. Divide the teeth into 2-3 parts.
4. Put the marinade on the fire. Combine water with spices and oil.
5. Place the fruits in boiling brine and boil for 3 minutes.
6. It is not possible to boil all the peppers at once. Therefore, we repeat the procedure 1-2 more times until all the halves are boiled down.
7. Place the finished red ones in a deep pan or other vessel with a non-stick bottom.
8. Sprinkle garlic and celery on top.
9. Then add the peppers again and add the garlic-celery mixture as the top layer.
10. We continue to alternate until we have used all the components.
11. Cover the container with a plate.
12. Fill everything with marinade.
13. Close the lid.
14. Place on low heat. Simmer for 5 minutes.
15. Let cool. We also lay out the mass in layers in jars, containers, etc. For long-term storage, use sterilized glass containers.
16. We send the preparations to the refrigerator for storage.

The snack is ready to eat after 2 days.

Recipe in Georgian

Important! Consumption is indicated for 2 kg of peppers.

How do you feel about vegetables in a spicy marinade? This recipe is prepared according to Georgian traditions. The peppers are going out with a bang. This is exactly the preparation that is always in short supply.

Pickled peppers are prepared for the winter not only for stuffing; bell peppers rolled whole in jars are very tasty. Such an unusual and non-standard recipe has a place in our family and such preparation is a huge success. There is, however, a condition: the peppers must be fleshy, ground, and preferably red or yellow varieties.

Many will be surprised, why do this? After all, it is more practical to remove the stalk with seeds and insert the peppers into each other. I will answer, firstly, it saves time, such preparation is done very quickly. And secondly, whole bell peppers are a very juicy and aromatic snack with a slight pungency and the aroma of garlic. The main thing is that you try to make a couple of jars, and then you yourself will say that it is incredibly tasty!

Bell pepper for the winter

marinated whole with seeds

I respect this vegetable for its huge amount of vitamin C, its taste and aroma. Unfortunately, our summer is short, and you can only remember the taste of your local pepper by opening a jar of your own preserves. And such a bright pepper will bring a lot of positivity to the table in winter and lift your spirits. Especially when you remember how in the summer the whole family went out into nature and cooked fried peppers on the grill for barbecue of fresh meat.

So, let’s marinate the whole pepper!

Ingredients:

• Bell pepper – 1 kg,
• Granulated sugar - ½ cup,
• Salt (preferably without iodine) - 2 tbsp. spoons,
• Garlic 6 – 7 cloves,
• Black pepper in a pot – 10 pieces,
• Ground black pepper to taste,
• Vegetable oil (odorless) – 100 ml,
• Vinegar essence (70%) – 1 tbsp. spoon,
• Hot red pepper – 1 pod.

Cooking process:

First you need to sterilize the jars in which you plan to put the bell peppers.

Peel the garlic cloves. Place the garlic, cut into thin slices, into the prepared jars, and don’t forget about the chilli pepper, which is enough for a couple of small rings per jar. This time I had dry red pepper, I broke it into two parts and put it in two jars.

Then wash the pepper, but do not cut off the stalks or remove the seeds, that is, the pepper remains intact and unharmed. Next, on each peppercorn you need to make several pricks with a thick needle or toothpick.

Place the prepared pepper in a saucepan and fill it with cold water until the entire pepper disappears under the water.

Place the pan with pepper on the fire and bring to a boil.

Then prepare the marinade using the water in which the pepper was boiled. Add peppercorns, ground black pepper, salt, granulated sugar, pour in vegetable oil. Bring the marinade to a boil and add vinegar essence, then immediately turn off the heat and pour the hot marinade over the blanched peppers.

Next, all that remains is to roll up the jars with clean, preferably boiled, lids. Wrap the jars with whole pickled peppers in a blanket and leave until completely cool. Then we send it to the underground, pantry or cellar for further storage. Yes, this is not a very economical option for preparing peppers, considering the fact that very little pepper is included in the jar. However, the result in the form of a delicious snack on the table will greatly please you.

Happy cooking and good recipes!