Recipes for pickled bell peppers for the winter
There is plenty of pepper in the fall at a nice price. How to preserve the taste and smell of this vegetable in winter?
Today KvitkaInfo.com will share with you recipes for canning bell peppers for the winter.
Pickled peppers with dill
Pepper according to this recipe turns out to be sweet and sour with a pleasant aroma of honey and garlic. This recipe can be used for a slow cooker.
- Bell pepper – 1.5 kg,
- garlic – 1 small head,
- dill umbrellas – 2 pcs.
Pickled peppers with dill: ingredients for two 2-liter jars
For the marinade:
Watch the video recipe: Cherries in their own juice.
Pickled peppers with dill: preparation
Wash the peppers, remove the seeds, cut into slices.
Cook the marinade. To do this, pour water into a saucepan or multicooker, add salt, honey, sugar. Pour in vinegar. Add oil. Put bay leaf and peppercorns. Bring to a boil, cook for 3 minutes.
Then put the pepper in the marinade and cook for another 15 minutes.
Chop the garlic and put it with the rest of the ingredients, cook for another 5 minutes.
Prepare sterilized jars. Put a dill umbrella in each jar.
Arrange the pepper with marinade in jars. Roll up the jars, turn over, cover and cool.
Pickled bell peppers with garlic
This is a rather interesting recipe – the taste of garlic and sugar – are combined in a very original way. Try it – you will not regret it.
- red sweet fleshy pepper – 5 kg,
- vinegar – 250 ml,
- vegetable oil – 250 ml,
- garlic – 100-150 gr,
- sugar – 200 gr.,
- salt – 1 tbsp. l.; spoon
Pickled bell peppers with garlic: ingredients
Pickled bell peppers with garlic: preparation
Put garlic passed through a garlic press in a saucepan. Pour in vinegar and sunflower oil; Add sugar and salt. This mass is called “Salamur”. (“Salamur” should not boil too much, otherwise it will boil away faster than the pepper runs out, and the garlic will begin to burn, which is very undesirable).
Peel the pepper from the seeds and cut into 4-6 pieces.
Put the pepper in parts in boiling “Salamur”.
You need to boil the peppers in the “Salamur” for 5 minutes from the moment of boiling, put the finished pepper in clean, sterilized, dry, warm jars.
The pepper must be tamped so that the “Salamur” rises to the very top of the jar (for this you need – after filling the jar by 2/3 of the part, cut the pepper into even smaller parts and lay it out with the outside up – then it fits easier and tighter – press with a fork if necessary).
Roll up a full jar of pepper and turn it upside down, put it under the blanket to cool.
Pickled bell peppers
We offer another recipe for delicious pickled bell peppers. Canned quickly and without worries.
- Sweet fleshy bell pepper – 3 kg.,
- water – 1 l,
- sugar – 1.5 glass
- salt – 2 tbsp. l.; Spoons
- 3% vinegar – 1.5 stacks, or 9% vinegar – 1/2 stack,
- vegetable oil – 1 stack.
Pickled bell peppers: ingredients for three 1 liter jars
Pickled bell peppers: preparation
Sterilize clean jars.
Peel the pepper from the stalks and seeds, wash, cut into 4 parts.
Prepare the marinade: add salt, sugar, vinegar and vegetable oil to the water, bring to a boil. Dip the pepper in batches into the boiling marinade and cook for 5 minutes. from the moment of boiling.
Arrange the pepper in jars, pour over the marinade and roll up.
Turn the jars over, cover and cool until completely cooled.
