home Audience 6 How to cook delicious pickled bell peppers - recipes for all occasions. Pickled bell peppers - recipe with photos and videos

How to cook delicious pickled bell peppers - recipes for all occasions. Pickled bell peppers - recipe with photos and videos

This delicious sweet pepper preparation is a simple and quick recipe that will definitely appeal to lovers of spicy cold appetizers. Pieces of juicy multi-colored bell pepper in a spicy and aromatic marinade turn out a little crispy, perfectly retaining their shape and richness of color. This dish is quite self-sufficient (for example, with bread), although it is also great as an addition to meat and cereals.

This recipe for pickled sweet peppers for the winter does not require subsequent sterilization, and the jars are perfectly stored even in a city apartment (in a closet or dark place). From the specified amount of ingredients used, exactly 3 liters of vegetable preparation are obtained - I have 6 jars of 500 milliliters each.

Ingredients:

(3 kilograms) (1 liter ) (300 grams) (200 milliliters) (130 milliliters) (2 tablespoons ) (10 pieces ) (3 pieces )

Cooking the dish step by step with photos:

The first step is to prepare the dishes for the preparations - jars and lids. I sterilize the jars in the microwave, and boil the new lids on the stove (5 minutes after boiling is enough). In this case, glass jars with a volume of 500 milliliters are used: wash them in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam three pieces in the microwave at the highest power for 9-10 minutes each batch. After that, let's take care of the vegetables: for this recipe, it is advisable to take sweet peppers of different colors. Moreover, the thicker the walls of the fruit are, the tastier and juicier the finished snack will be. Wash the pepper, dry it and cut it into fairly large pieces of arbitrary shape. We cut out the stalks, seeds and light stalks. In this way we prepare 3 kilograms of pepper (I have a kilogram of each color) - the weight is indicated in already chopped form. If you have fewer vegetables, use as many as you have.

It's time to make a marinade for future vegetable preparation for the winter. To do this, pour 1 liter of water, 130 milliliters of table vinegar and 200 milliliters of odorless vegetable oil into a pan of suitable volume (I have a four-liter one). Next we add 300 grams of regular granulated sugar, 2 tablespoons with a small pile of table salt (not iodized!), add 3 bay leaves and about 10 peas of allspice. If you wish, you can easily flavor the marinade with your favorite spices - for example, cloves or coriander.

Place some of the sweet pepper pieces into the boiling marinade. 3 kilograms does not fit at once, so for convenience I cooked the pepper in 3 batches.

Keep the dishes over medium heat and wait for the marinade to boil again. As soon as you see a vigorous boil, turn the heat to below medium and cook the vegetables for about 3-4 minutes. Depending on the desired softness of the pepper, the cooking time may vary significantly. For example, after 4 minutes of gentle simmering, the pieces will be only slightly soft and most of the crunch will be retained. If you cook the pepper for 5-6 minutes, the finished snack will turn out soft, while even longer heat treatment of the vegetables will lead to their complete softening and even loss of shape.

Immediately cover the filled jars with sterile lids. After boiling, 1 kilogram of chopped fresh pepper is placed in two half-liter jars. We send the second and subsequent batch of vegetables into the boiling marinade, cook, then similarly put them in jars and cover with lids.

When all the bell peppers are in the jars, bring the marinade to a vigorous boil and pour it over the preparations. It is important to pour to the very edge, so that later the excess air that hides between the slices of pepper will take this place on top.

Both snack options are easy to prepare and have a very bright and memorable taste. Peppers marinated “Italian style” are made from roasted peppers and marinated partly in their own juice. The taste of this snack option is based on a combination of “smoky” notes of baked peppers, herbs, garlic and olive oil. This appetizer can be served within a few hours. The pepper turns out aromatic, juicy, tender and incredibly tasty.

The second snack option - crispy pickled peppers - has a similar, at first glance, set of components. There are some spices and garlic and herbs that give the dish aroma and piquancy, but the cooking process is significantly different and gives a completely different result. The peppers remain slightly crunchy and have a spicy, peppery flavor.

Each option is good in its own way. Try and choose which one you like best!

Prepare the ingredients according to the list.

Let's start with preparation Italian quick pickled peppers. Wash the peppers thoroughly and place them on a baking sheet in a single layer.

Prick the pepper in several places with a fork, place in an oven preheated to 180-190 degrees and bake for 30 minutes, until black marks appear. After 15 minutes, turn the peppers over to ensure even cooking.

Place the baked pepper in a bag, seal it tightly and leave for another 15 minutes - this will make it easy to peel the pepper.

Peel the peppers and cut into strips, drain off any juice that has accumulated and save for the marinade.

Finely chop the basil and fresh herbs to taste, cut the garlic into slices. Add the garlic and herbs to the pepper pieces.

For the marinade: add 1-2 tbsp to the collected juice of the baked pepper. wine vinegar and 3-4 tbsp. olive oil.

Pour the prepared marinade over the peppers. Add ground black pepper and salt to taste.

Mix everything thoroughly and cool completely. And then cover it tightly and place it in the refrigerator for 5-6 hours, or even better, overnight.

Instant Italian marinated peppers are ready!

I admit, this option is my favorite. It contains both the pickled pepper itself and the fragrant marinade, which is delicious even just soaked with a piece of bread. In my family, this appetizer is rarely allowed to steep. Seasoned with basil, lemon juice instead of vinegar, complemented with pieces of feta cheese or feta cheese - this “under-pickled” pepper already tastes incredibly good. And if you still let it brew, it’s simply impossible to tear yourself away from it!

Now let's prepare the second version of the appetizer - Instant Crispy Pickled Peppers. This method of preparing the snack takes a little longer, because the pepper needs to be marinated for a day.

To prepare the appetizer, remove seeds from the pepper and cut into quarters or strips. Small strips of pepper will marinate a little faster.

Cut the onion into half rings. And garlic - in slices. Also finely chop the fresh herbs. And optionally add 1/3 or half of chopped hot pepper.

To prepare the marinade: measure water into a saucepan, add lava leaf, cloves, sugar, salt and pour in sunflower oil.

Bring the marinade to a boil, taste and add more salt and sugar to taste if necessary. Turn off the heat and pour in the vinegar.

Combine the prepared components. Pour the hot marinade over the peppers and vegetables and mix everything thoroughly.

Cover the container and apply light pressure. Let the marinade cool completely and then place in the refrigerator. In a day, the appetizer will be ready for tasting.

Instant pickled peppers are ready! Enjoy your meal!

Peel the garlic and cut into thin petals. Wash the carrots, peel them, grate them on a Korean carrot grater or cut them into thin strips. Wash the bell pepper, remove seeds and membranes, cut into strips. Peel, wash and cut the onion into half rings.

Combine bell peppers, carrots, onions and garlic. Mix everything well.

Prepare the marinade: pour water, vegetable oil into a saucepan, add sugar, salt, peppercorns and bay leaves. Bring to a boil and simmer for 1-2 minutes over medium heat. Pour in vinegar and remove from heat.

Pour hot marinade over vegetables. Close the jar with a nylon or screw lid and leave until completely cooled at room temperature, then put it in the refrigerator.

In a day, the aromatic and very tasty bell pepper, marinated with onions and carrots, will be ready. It should be stored in the refrigerator for no more than two weeks. This recipe is not intended to be prepared for the winter! The appetizer turns out delicious and is prepared very quickly!

For the marinade: for 1 liter. water

Water – 1 l.
Salt – 3 tbsp. l.
Sugar – 3 tbsp.
Vinegar (70%)

Calculation of vinegar essence for pickled peppers for the winter:

per jar 0.7 l. - 0.5 tsp;
per jar 1 liter. – ¾ tsp;
per jar 1.5 liters. – 1 tsp;
per jar 2 liters. – 1.5 tsp;
per jar 3 liters. – dessert spoon, etc.

Cooking process:

Let's start preparing the bell pepper.

We need to thoroughly wash all existing peppers under running water.

Carefully remove the stem and seeds from each pepper without cutting the pepper itself, keeping it whole.

When all the peppers are prepared, they need to be placed in a deep pan of suitable volume with boiling water.

From the moment the water and pepper boil, blanch it for 5 minutes.

At this time, you can put another deep pan on the stove, in which we will prepare the marinade for pouring the peppers.

Carefully remove the blanched peppers and place them in pre-prepared sterilized jars.

You shouldn’t stuff the jars too much with pepper, as it should remain intact.

After filling the jars with pepper, pour boiling marinade over them.

Add vinegar to each jar (in accordance with the above volumes of jars used).

We roll up the jars with pickled peppers.

Turn the jars upside down, wrap them in a blanket or rug until they cool completely.

Then we put it away for storage in a pantry, closet or send it to the cellar.

This preparation can be perfectly stored at home.

This recipe can also be prepared for the winter, cut into pieces - just for use as a snack.

I think you will like my recipe and use it.

Have good and tasty preparations with our Notebook!

Bell pepper is a versatile vegetable that is not only used for preparing all kinds of preparations in combination with other vegetables, but has also proven itself to be an independent product that makes very tasty and healthy snacks. One of the most popular ways to preserve bell peppers is to pickle them. We bring to your attention five quick and easy recipes that will help you prepare delicious pickled peppers for every taste.

Marinated peppers with honey “Summer Miracle”

Pepper varieties with dense, fleshy walls are best suited for this recipe. If you take fruits of different colors, the snack will turn out not only tasty, but also very beautiful.

To prepare a marinade for 5 kg of seeded pepper, we will need:

Preparation

Cut the peeled peppers into large slices. Mix all other ingredients in a large container, wait until it boils and add pepper pieces to the marinade. After 5 minutes, remove the peppers using a slotted spoon and place them in prepared jars, add the remaining brine, seal with lids and wrap well. After the cans have cooled, you can store the snack both in the cellar and at room temperature.

Pickled peppers with apples

The original combination of juicy, meaty pieces of bell pepper with the piquant sourness of apples and spicy cinnamon will certainly appeal to lovers of light sweet and sour snacks.

For 5 liters of finished product you will need:

4 kg of seeded pepper;
1 kg of ripe apples of any variety;
30 gr. cinnamon powder (10 grams for marinade and 20 rubles added to vegetables);
1 liter of water;
40 gr. Sahara;
20 gr. salt;
200 gr. natural apple cider vinegar.

Preparation

Cut the peeled pepper into 2 parts, put the halves in boiling water for 2 minutes, then cool. Cut the apples into quarters, remove the seeds, boil them in boiling water for a couple of minutes, and cool. Place pepper halves and apple slices in prepared jars in layers, lightly sprinkling the apple layer with cinnamon powder.

Boil water, add salt and sugar to it, pour in apple cider vinegar. Fill jars of peppers with marinade, cover loosely with lids and boil in a water bath for 20 minutes, then seal and leave upside down until cool.

On topic: what else can you prepare from sweet bell peppers for the winter? Only preparations for your recipe book!

Fried peppers in marinade for the winter (recipe for a slow cooker)

Tasty and aromatic slices of fried pepper can be used as an independent snack or as a side dish for meat dishes.

To prepare a liter jar of pepper you need to take:

Preparation

Peel the peppers from seeds, place them whole in a slow cooker, add oil and cook in frying mode for about 10 minutes so that the fruits are well browned on each side. Grind the garlic using a press or blender, mix with vinegar, sugar and salt.

Place the hot peppers as tightly as possible in a jar, add the marinade of vinegar and garlic, and pour the oil remaining in the multicooker on top. Seal the jar and put it in a warm place until it cools down. Store the snack in the refrigerator.

Pepper in tomato marinade

The classic combination of tomatoes and bell peppers is familiar to everyone from early childhood. The sour-sweet taste of apples and the spiciness of garlic gives this recipe a special originality.

Sweet red peppers are best for preparing snacks.

For 1 kg. fruits you will need:

0.8 kg of strong juicy tomatoes;
0.5 kg of green apples of sour varieties;
0.5 kg of onion;
head of garlic;
0.2 l sunflower oil;
40 gr. salt;
100 gr. Sahara;
50 ml acetic acid.

Preparation

Chop the tomatoes and apples large enough and pass through a blender or meat grinder along with cloves of garlic. Chop the onion as thinly as possible. Add the onion to the resulting sauce, add salt, butter and sugar, mix everything.

Place the container with the sauce on the fire, wait for the first signs of boiling and simmer from this point on for about half an hour. Meanwhile, peel the peppers and cut them in half or quarters. Pour the pepper into the marinade and boil for about 15 minutes, add acetic acid and remove from the stove. Pour the resulting snack into prepared jars and seal.

Classic long-life pickled peppers

The simplest and most popular recipe for preparing bell peppers. Pepper prepared in this way tolerates storage well in apartment conditions; the jars do not explode or become cloudy.

To prepare marinade for 3 liter jars you will need:

Peel the ripe multi-colored bell peppers from seeds and chop into strips, peel the garlic and separate into slices.

To make the marinade, dissolve salt and sugar in boiling water, add acetic acid and oil. Place the pepper slices in the marinade and simmer for exactly 7 minutes. Place the finished pepper tightly in sterile jars, add two whole cloves of garlic to each and top with marinade. Roll up the jars and send them to cool in a warm place.