How to pickle a sharp patch, sweet, bitter, chili, bell pepper for the winter? Recipes of pickled and canned pepper for the winter in banks, without sterilization, with vegetable oil

Pepper, mothballed and marinated for the winter, is not only an excellent snack, but also a full -fledged dish to the table. It is easy to cook pepper, and the benefits and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring peppers in tomato, in soy sauce, without sterilizing jars and much more!

How to close pepper for the winter for stuffing?

Stuffed pepper is a delicious dish that you can delight the family on any day of the week and even guests for holidays. Unfortunately, it is not always possible to buy fresh pepper. That is why smart housewives came up with recipes for preserving a ripe seasonal vegetable.

It is best to preserve pepper in three -liter banks. Pickled pepper has a pleasant soft taste and perfectly withstands stuffing at any time of the year.

Required:

• Pepper (any that you like: Bulgarian or the easiest sweet with an garden bed) - about one and a half kilograms
• Laurel leaf - for a fragrant marinade (about three leaves, focus on your preferences)
• Pepper (spices) - black peas are best suited for canning, it gives sharpness and aroma to the marinade
• From other spices, you can also use fragrant pepper (several peas depending on your preferences), a sprig of celery silt of dill (for aroma) and salt

Marinade:

• Water is the base of the marinade (about one and a half liter)
• Vinegar (any) - exactly two large spoons
• Salt is a large spoon, but without a hill
• Sugar - one dessert spoon without a slide is enough

Preparation:

• Before you start preserving, it is necessary to prepare pepper, for this it is cleaned of seeds and stalks so that a beautiful "glass" of pepper remains
• After cleansing, each pepper should be thoroughly washed so that there are no seeds left - they are able to give bitterness
• In the pan, it is necessary to boil water. In this water, it is necessary to blanch pepper for one minute, no more. After minute cooking, each pepper is caught with a fork
• peppers are transferred to the prepared jar, which succumbed to sterilization
• It is necessary to prepare a special marinade. All the necessary spices are thrown into boiling water and boiled for five minutes. Peppers and jars are filled with hot marinade are filled with the usual way to store

Pepper pickled with honey for the winter in banks

Some standard recipes are a little boring and then I want to find a special marinade, which will give a variety of conservation. This recipe can be a honey marinade that can make peppers with sweet and sour, crisp and very fragrant. Such conservation has a very elegant appearance, because sweet and bell peppers have different colors that can be combined or separated.

For such conservation, you can also use paprika - red and very fleshy pepper in structure. Honey for conservation should be selected aromatic and natural, not the one made from sugar syrup.

Such a recipe for pickling is good because it does not need any sterilization of cans. Marining occurs by double filling.

Preparation:

• Two half -liter jars are ideal for preparing such pepper
• Half a kilo of peppers: Bulgarian, sweet, town hall, paprika - are cleansed of seeds and stalks. They should be thoroughly washed from the residues of the seeds
• Such pepper in the form of "reeds" is pickled, so each fruit should be cut into several parts
• The cut pepper should be tightly laid in each jar and pour boiling water tightly pressing one layer to another, leaving a little space for the marinade
• After that, the peppers are poured with boiling water, the jars are covered with lids and stand in this state for about fifteen minutes
• At this very time, it is worth preparing a special marinade
• In a saucepan (it is recommended to take exactly the stewpan due to its comfortable handle) you should melt two large spoons of natural honey
• Spices are added to honey: coriander to taste, black pepper, salt (teaspoon), spoonful of any vegetable oil, three large spoons of any food vinegar and half a liter of boiling water
• From the cans in which the pepper was blanched, water merges and peppers are poured with ready -made hot marinade
• banks should be closed in any familiar way and removed for storage

Try to combine several types of peppers in one recipe to get the most tasty dish.

Gorky pickled pepper in Georgian

Pickled vegetables are very in demand and popular in Georgia. That is why most of the recipes originated from this colorful country. Pickled bitter pepper can be a great recipe for the usual table, it goes well with many simple dishes and serves as one of the best snacks for strong alcoholic beverages.

Preparation:

• For such a recipe, about two and a half kilos of fresh pepper will come in handy for you
• It does not need to be cleaned, it is enough to make a longitudinal section of four to five centimeters from one side
• This incision is necessary so that the marinade penetrates deeper pepper and leaves a pleasant taste in its insides
• In the saucepan, you need to prepare a special marinade: for this, pour a glass of vegetable small into the dish (you can use absolutely any oil, well, the best sunshine is best) and add half a liter of wine vinegar to the oil
• The marinade also requires other additives: three full tablespoons of sugar (large, but without a hill), salt (it must be added to taste), bay leaf (about five medium -sized leaves)
• Such a marinade must be able to bring to a boil over low heat
• In the boiling marinade, bitter pepper should be boiled. Of course, the whole amount of pepper will not be possible to place in one saucepan immediately, so it should be divided in half and boiled alternately for nine to ten minutes. Each pepper needs to be pressed to the bottom as it pops up and get a slotted spoon after cooking, folding in a separate dish
• After cooking, the marinade should be cooled and only into the cooled liquid pour chopped 100 grams of celery (green part) and no more than 50 grams of parsley
• Mix the marinade with chopped greens, about 150 grams of chopped garlic should be added to the marinade (it is possible less, but then the pepper will not be so fragrant)
• The marinade is thoroughly mixed and infused for five minutes
• Peppers are folded in a jar or kitchen bowl, they should be completely covered with a cooked marinade
• Try to thoroughly mix the pepper so that the marinade covers each fruit and manage to soak it
• Dishes with pepper and marinade should be put in the refrigerator for insisting and impregnation
• Such a marinade should stand one or two days until complete readiness before eating

If desired, you can also roll up the finished dish into banks for the winter in the usual way, tamping carefully each layer of peppers.

Pickled pepper for the winter with vegetable oil

Such a pepper will be a wonderful snack and salad for the winter. This recipe is offered by the marination of noble bell pepper with fleshy sweet pulp in oil and garlic. As a result, you get a spicy dish with a sweet and sour taste and a pleasant aroma. Such a pepper miraculously complements simple potatoes, pasta and cereals. He is the best snack on the festive table.

You can pickle such pepper both in whole and in a chopped state. The chopped pepper will be a salad, and the whole one will be the basis for another dish, for example, stuffed pepper.

Preparation:

• Prepare for pickling exactly one kilogram of pepper. Try to choose multi -colored fruits in advance so that your conservation looks elegant and colorful
• Cut the pepper into petals or tongues and put them in a separate dish
• At this time, it is necessary to prepare a special marinade: in a liter of pure water brought to a boil, you should dissolve the following ingredients: a large spoon of salt (it is best to use table, not extra) and three tablespoons of sugar. Когда все раствориться влейте в воду пять ложек растительного масла (подсолнечное масло — лучше всего), несколько зернышек перца-горошка, несколько не крупных листиков лавровых и подождите очередного закипания
• Когда маринад закипит влейте в него четыре полные ложки столового уксуса и выдавите головку (можно и меньше — по вкусу) чеснока
• Mix the marinade again thoroughly and pour it pepper laid in the jar
• Let the hot marinade scald, but do not cook pepper for fifteen minutes
• after that, the marinade merges, boils again, once again the pepper is poured with a hot marinade and rolls up in the usual way

Pickled sharp pepper in Armenian for the winter

Such pickled pepper is a compulsory dish on the Armenian table. It has a particular simplicity of cooking and unsurpassed taste. As a rule, men really like Armenian pepper, it is not rarely referred to as a “citsak”. “Tsitsak” serves as an excellent snack and addition to dishes of potatoes, meat, fish, and cereals.

Preparation:

• You need about six kilos of pickling. Try to observe the correct proportions of varieties. Use at least 70%of any acute pepper and only 30%sweet to prepare a dish (you can replace Bulgarian)
• Perez is prepared for pickling: it is washed but not cut, since the recipe involves its whole state. Try to choose not large fruits in advance
• To make the dish spicy and fragrant, you should prepare a whole handful of fresh garlic
• Another ingredient is a bunch of fresh fragrant dill, which will give the dish a pleasant taste and smell
• The brine is very simple: ten liters of boiling water with two glasses of salt
• The first stage of cooking involves laying out peppers at room temperature on the table. In this state, pepper should lie down for several days in order to tie a little and become softer
• After this process, each pepper is washed again and in several places is pierced with a fork (so the marinade can get inside the pepper)
• Peppers are folded into a large pelvis, where they should be mixed with finely chopped dill and squeezed garlic
• Boil water and dissolve in it with brine
• Cover the peppers with a finished brine and be sure to cover the vegetable gnes
• Such pepper should be left at room temperature for several days. They are considered ready when they go into yellow from green

Depending on the temperature conditions in the kitchen and even weather, the suction process can last from two, to five days. The higher the temperature in the kitchen, the faster it will be salted.

The finished “Tsitsak” pepper can immediately be served to the table after readiness, or you can put in dense layers in a sterile jar and rolled up for the winter in any usual way.

Pickled bell pepper for the winter without sterilization

A pickled pepper always appears to all households. It turns out that there are some recipes that offer to close it without sterilization of cans, which significantly saves time and time.

Preparation:

• Such a recipe for pickling pepper is easy to call “basic” or “classic”
• You are free to use absolutely any pepper for pickling, but Bulgarian is best suited, since it only has the best taste qualities with a sweet note and a beautiful fleshy structure
• It is pleasant that you can use any other ingredients to the addition to pepper: horseradish, greens, casting of any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and cleaned of the seminal inside, as well as remove the stalk
• Each pepper must be cut into four tongues - the most convenient form for pickling
• Three liters of pure water should be boiled and salt and sugar are dissolved in it (salt requires no more than a third of a glass (you can and less, adjust the amount to your taste), and sugar - exactly two glasses)
• After boiling the brine, add exactly a glass of apple or the most ordinary table vinegar to it.
• Bands for pickling should first be thoroughly washed with water with baking soda and wiped dry
• Pepper should be beautifully and tight in jars
• Every jar is covered with a ready -made hot marinade
• If desired, you can put your preferred ingredients in each jar: garlic, celery, greens
• The jar is rolled up in any usual way and is cleaned for storage

Pickled bitter pepper chili for the winter without sterilization

Each housewife must mandatory a couple of jars of bitter pepper for the winter to delight her family with a delicious snack in the winter. It is not at all difficult to preserve a bitter pepper without sterilization - it just needs to have a good vinegar marinade and carefully washed jars of soda.

Preparation for one half -liter jar:

• Prepare for pickling about 250 grams of fresh bitter pepper
• It should be thoroughly washed with running water and dried
• Each pepper does not need to be cleaned, it is enough to make one small longitudinal section through which the marinade can easily get inside and leave its pleasant taste
• Cut the chopped peppers aside and proceed to the preparation of the marinade
• In the pan, boil evenly a glass of pure water, in hot water you should dissolve the half a teaspoon of ordinary salt (not extra: use stone or sea) and a small spoon of sugar
• After dissolving in hot water, throw spices: the floor of the tablespoon of the black pepper-horses, a floor of a spoon of coriander (in this case, you will need exactly the grains of the coriander) and a spoonful of vegetable oil (absolutely any to your taste)
• Remove the marinade from the heat and share a couple of spoons of vinegar into it, mix thoroughly
• The pepper is laid in a cleaned jar, a dill and a pair of garlic cloves is placed on top. Pepper is poured with marinade and rolls up in any familiar way before winter

Fry pepper and baked canned for the winter

To diversify the usual recipes for preserving pepper will help its preliminary heat treatment. It turns out that you can pickle not only fresh, but even fried and baked pepper.

Preparation:

• One finished liter jar of pepper requires about seventeen to twenty fleshy fruits. Use either sweet pepper or Bulgarian
• Pepper should be prepared in advance. To do this, it must be cleaned of the seed inside, cut the stalk. Send a clean glass of pepper to the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softening
• Fried peppers should be laid in a jar prepared for conservation and each layer of pepper should be sprinkled slightly with chopped garlic, the number of which you independently adjust to taste
• Prepare a special marinade. For this, water is not useful. In about 60 milliliters of table vinegar, only half a spoon of salt and a tablespoon with a slide of sugar should be dissolved
• Such a marinade should be poured with peppers. Do not worry about the fact that you have too little marinade. Peppers that have undergone heat treatment will let juice, which will be quite enough
• Such a jar should be rolled well and wrapped in a towel or even a blanket so that it cools slowly and thereby pickled. After cooling, already remove the jar for storage in a cool place

Pickled pepper for the winter with onions

• Two kilograms of sweet pepper must be cleaned of the seminal inside and cut with beautiful petals
• Half of a kilogram of onions is cleaned and cut into neat slices of six pieces from each onion
• Prepare the pepper marinade: In a glass of water, dissolve a tablespoon of sugar and tea salt
• Add spices to the marinade to taste: peppers with peas, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two canteens of any vinegar into it.
• Pepper tongues should be beautifully placed in a jar, combining from with chopped onions and several cloves of garlic, as well as parsley leaves (this is optional)
• Pour the mass with a hot marinade, cover the jar with a lid and leave it in a calm state for ten minutes
• After that, the marinade should boil once again and re -pour the pepper before rolling

Bulgarian pepper pickled with garlic

• Two kilograms of Bulgarian pepper should be cleaned of the seminal inside and cut off the stalk
• The finished glass of pepper must be chopped on a wide straw or petals
• Prepare the pepper marinade: In a glass of water, dissolve a tablespoon of sugar and tea salt
• Add spices to the marinade to taste: peppers with peas, bay leaf, coriander, dill, bay leaf, horseradish root
• When the marinade boils, pour exactly two canteens of any vinegar into it.
• In a finished marinade you should squeeze the head of garlic (you can also or simply choose a not large head of garlic)
• Gently cut the chopped pepper into the jar prepared for conservation and pour the pepper with marinade. You can leave it for a while, and then drain the marinade, boil it and pour it on a new one - this option will make your pepper softer and juicy. You can also immediately roll up the bank after the first pouring marinade - this pickling option will make the pepper crisp

For a variety of the recipe and giving the fragment, you can add not a large bunch of chopped parsley to the jar.

Pepper stuffed with cabbage and vegetables for the winter

This recipe is very unusual for the usual table, it allows you to diversify the usual table with a delicious curiosity and treat guests.

Preparation:

• To prepare such conservation, you will need a kilo of selected Bulgarian pepper, which must be washed and cleaned of seeds
• Two large carrots should also be rubbed on a coarse grater and grate the half of the cabbage on the shinkle - this is a pepper filling
• Prepare a special marinade: in a liter of water, dissolve approximately half a glass of any vinegar, two -thirds of a glass of sugar and half a glass of vegetable oil. Add salt to taste
• The marinade should be cold. You can also, if desired, include fresh chopped onions and herbs in the recipe
• Each pepper should be filled with finely with carrots and cabbage in preferred proportions
• Peppers are neatly folded into a sterile jar and only then they are also neatly poured with the prepared marinade
• The bank is rolled in the usual way and is stored in the pantry

Korean pepper for the winter

This recipe allows you to prepare at home a delicious vegetable dish with many ingredients. Pepper in Korean is sharp and juicy.

Preparation:

• Two Bulgarian large peppers (red and yellow) should be cleaned of seeds and chopped with a beautiful straw with a thickness of one centimeter
• For the recipe, you will also need about half a kilogram of coarsely chopped white cabbage
• One average carrot must be rubbed on a coarse grater with the longest chip
• Skip five cloves of garlic through garlic and add it to the rest of the ingredients
• Prepare a special marinade: you will need to boil one and a half liters of water in which you need to dissolve two (but without a slide) spoon of salt and just one sugar
• After that, let the marinade cool a little to a warm state and pour about two tablespoons of classic soy sauce into it
• You also need to add half a glass of vegetable oil to the marinade (use any: olive, sesame, sunflower)
• The last ingredient of the marinade - two large spoons of vinegar
• Mix the vegetables thoroughly in a bowl with your hand, add two finely chopped chili pepper to them, cover them with a cooked marinade and mix thoroughly again in your hands every time
• Roll up vegetables in prepared sterile jar in the usual way

Pepper in tomato for the winter

• About five kilos of fresh and fleshy Bulgarian peppers must be cleaned of seeds and cut into petals
• in a separate saucepan, you should prepare a tomato fill: in about two liters of water, dilute a half liter of tomato paste, salt 100 grams of salt and add no more than a glass of sugar
• After the salt and sugar dissolution, a glass of vegetable oil and half a glass of vinegar are added to the tomato pouring
• Tomato filling is brought to a boil. After that, chopped peppers are sent to the boiling pouring and stew in it for about twenty minutes
• During this time, thoroughly sterilization of jars is carried out
• Several cloves of garlic are squeezed into boiling pouring. Hot mass spills into jars and rolls up for the winter

Video: "Sweet pepper in tomato for the winter"