How to pickle hot chilli, sweet, bitter, chili, Bulgarian pepper for the winter? Recipes of pickled and canned pepper for the winter in cans, without sterilization, with vegetable oil

Pepper, preserved and marinated for the winter, is not only an excellent snack, but also a full dish to the table. Cooking pepper is easy, but the benefit and pleasure of such a delicacy will not leave anyone indifferent. This article offers caring housewives some interesting recipes for pepper pickling in tomato, in soy sauce, without sterilizing jars and much more!

How to close the pepper for the winter for the stuffing?

Stuffed pepper is a delicious dish that you can bring to your family any day of the week and even guests for the holidays. Unfortunately, it is not always possible to buy fresh peppers. That's why clever housewives came up with recipes for canning a ripe seasonal vegetable.

It is best to preserve pepper in 3 liter cans. Marinated pepper has a pleasant mild taste and perfectly maintains the stuffing at any time of the year.

Required:

• Pepper( any that you like: Bulgarian or the easiest sweet from the garden bed) - about a half kilogram
• Leaf laurel - for a fragrant marinade( about three leaves, focus on your preferences)
• Pepper( spice) - forcanning is best suited to black peas, it gives the flavor and aroma of marinade
• . From other spices you can also use scented peppers( several peas depending on your preferences), a celery sprig or dill( for flavor) and

Marinade:

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

is enough to preserve the pepper for stuffing for the winter?

Preparation:

• Before starting canning, it is necessary to prepare pepper, for this purpose it is cleaned of seeds and stalk so that there is a beautiful "glass" of pepper
• After cleansing, each pepper should be thoroughly washed, so that there are no seeds - they are able to give bitterness to
• In a saucepan, boil water. In this water, you need to blanch pepper for one minute, no more. After a minute cooking, each pepper is caught by the
• fork, the peppers are transferred to a prepared jar, which was amenable to sterilization.
• It is necessary to prepare a special marinade. The boiling water rushes all the necessary spices and cook for five minutes. The hot marinade is poured with peppers and the cans are rolled up in the usual way for storage.

Pepper marinated with honey for the winter in the banks of

Some standard recipes are a little boring and then you want to find a special marinade that will give a variety of preserves. This recipe can serve as honey marinade, which can make peppers sour-sweet, crunchy and very fragrant. This preservation is very elegant, because sweet and Bulgarian peppers have different colors that can be combined or divided.

For this preservation, you can also use paprika - a red and very meaty in structure pepper. Honey for conservation should be chosen fragrant and natural, not the one that is made from sugar syrup.

pepper pickling with honey for the winter

This recipe for marinating is good because it does not need any sterilization of cans. Marinating occurs by double flooding.

Preparation:

• For preparation of such pepper, two half liter jars
• are ideal. Half a kilo of peppers: Bulgarian, sweet, ratunda, paprika - are cleared of seeds and pedicels. They should be thoroughly washed from the remains of
• seeds. Pepper in the form of "tongues" is marinated, so each fruit should be cut into several pieces of
• . Cut the pepper should be densely packed in each jar and pour boiling water tightly pressing one layer to the other, leaving a little space for marinade
• After that, peppers are poured with steep boiling water, the jars are covered with lids and stand in this state for about fifteen minutes.
• At this very time, it is necessary to prepare a special marinade
• In a saucepan( it is recommended to take andIt is necessary to melt two large spoons of natural honey
• . In honey, add spices: coriander to taste, pepper black, salt( teaspoon), a spoonful of any vegetable oil, three large spoons of any food vinegar and a half liter of boiling water
• With cans in which pepper is blanched, water is poured and the peppers are poured with the ready hot marinade
• , the cans should be closed in any conventional way and cleaned for storage.

Try to combine several kinds of peppers in one recipe to getthe most delicious dish.

Bitter marinated pepper in Georgian

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

Preparation:

• For such a recipe, you will need about two and a half kilos of fresh
• pepper crop. It does not need to be cleaned; it is enough to make a longitudinal section of four to five centimeters from one side of the
• . This cut is necessary for the marinade to penetrate deep into the pepper andleft in its innards a pleasant taste of
• In a saucepan it is necessary to prepare a special marinade: For this pour a glass of vegetable oil in a bowl( you can use absolutely any butter, well, sunflower is best) and up toAdd to the oil the floor of the wine vinegar wine
• Also, marinade requires other additives: three full spoons of sugar( large but without a slide), salt( it should be added to taste), laurel leaf( about five medium-sized leaves)
• This pickle must be able tobring to a boil over low heat
• In a seething marinade, you should cook a bitter pepper. All the quantity of pepper, of course, will not be placed immediately in one saucepan, so it should be divided in half and cook alternately nine to ten minutes. Each pepper must be pressed to the bottom as it floats up and gets a noisy after cooking, folding into a separate bowl
• After cooking the marinade should be cooled and only sprinkled with chopped 100 grams of celery( green part) and not more than 50 grams of parsley
• . Mix the marinade withchopped garlic, about 150 grams of chopped garlic should be added to the marinade( you can have less, but then the pepper will not be so fragrant)
• The marinade is thoroughly mixed and infused for five minutes
• Peppers are added to a can or kuthey should be completely covered with the prepared marinade
• Try to carefully mix the pepper so that the marinade covers each fruit and managed to soak it
• Cookware with pepper and marinade should be put in the refrigerator for infusion and soaking
• This marinade should stand one or two days until readybefore eating

If desired, you can also roll up the ready-made dish in the cans for the winter in the usual way, tamping carefully each layer of peppers.

bitter pickled pepper in Georgian

Marinated pepper for winter with vegetable oil

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

You can pick up such pepper both in whole and in chopped condition. The chopped pepper will serve as a salad, and the whole will be the basis for another dish, for example stuffed pepper.

pepper marinated in vegetable oil

Preparation:

• Prepare for pickling exactly one kilogram of pepper. Try to choose a variety of colored fruits beforehand so that your preservation looks elegant and colorful.
• Pepper cut into lobes or tongues and put them in a separate bowl
• At this time, you need to prepare a special marinade: in a liter of pure water brought to a boil, you should dissolve such ingredients:a spoonful of salt( it's best to use a cookery, not an extra one) and three tablespoons of sugar. When all is dissolved, pour into the water five spoons of vegetable oil( sunflower oil is best), a few grains of peppercorn, a few not large leaves of laurel and wait for the next boiling
• . When the marinade boils, pour into it four full spoons of table vinegar and squeeze the headand less - to taste) garlic
• Marinade once again carefully mix and pour them pepper, laid in a jar
• Let the hot marinade scald, but do not cook the pepper for fifteen minutes
• after that pickle sinkit is boiled again, once again the pepper is poured with a hot marinade and rolled up in the usual way.

if desired, you can add 50 grams of finely chopped parsley

to your recipe. Marinated hot pepper in Armenian for the winter.

. Pickled peppers are a must on the Armenian table. It features a special simplicity of cooking and an unrivaled taste. As a rule, men like the pepper in Armenian very much, it is often referred to as "Tsitsak"."Tsitsak" serves as an excellent snack and complement to dishes from potatoes, meat, fish, cereals.

Preparation:

• You need about six kilo pepper for marinating. Try to observe the correct proportions of varieties. Use at cooking 70% of any hot pepper and only 30% sweet( can be replaced with Bulgarian)
• Pepper is prepared for pickling: it is washed but not chopped, since the recipe assumes its whole state. Try to pre-select not large fruits
• To make a dish spicy and aromatic, you should prepare a handful of fresh garlic
• Another ingredient is a bunch of fresh fragrant dill that 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 firstthe cooking stage involves placing the peppers at room temperature on a table. In this condition, the pepper should lie down for a few days to soften slightly and become softer.
• After this process, each pepper is washed again and in several places pierced with a fork( so the pickle can get inside the pepper).
• Peppers are folded into a large pelvis, where they should be mixed withfinely chopped dill and squeezed garlic
• Boil the water and dissolve salt in it for brine
• With brine, cover the peppers and cover the vegetables with the bay with
• . This pepper should be left at room temperatureUr for a few days. Ready they are considered when they turn from green to yellow

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

Ready pepper "Tsitsak" can be immediately delivered to the table, and can be laid in dense layers in a sterile jar and rolled for winter in any customary way.

pepper "Tsitsak", hot marinated pepper in Armenian

Marinated Bulgarian pepper for the winter without sterilization

Marinated pepper is always to the taste of all households. It turns out that there are some recipes that offer to close it without sterilizing cans, which saves considerable time and energy.

Preparation:

• This recipe for pepper pickling can easily be mono called "basic" or "classic"
• You are free to use absolutely any pepper for marinating, but the Bulgarian is best suited, as only it has the best taste with a sweet note and beautiful fleshy texture
• It's nice that any other ingredients can be used to supplement pepper: horseradish, greens, casting any berries, dill umbrellas and spices to taste
• Approximately four kilograms of fresh peppers should be washed and Ptsand remove the cutting
• Each pepper must be cut into four tongues - the most convenient form for marinating
• Three liters of pure water should be boiled and dissolved in it salt and sugar( salt is required not more than a third of the glass( you can and less,adjust the amount to your taste), and sugar - exactly two glasses)
• After boiling the brine, add to it exactly a glass of apple or the most common table vinegar
• The pickles should be thoroughly washed with waterbaking soda and wipe dry
• In the jars you should put the pepper
• beautifully and tightly. Each jar of
• is covered with a hot hot marinade. You can put your preferred ingredients in each jar: garlic, celery, greens
• The jar is rolled up in any conventional way and stored

preparation of pickled pepper for the winter without sterilization of jars

Pickled bitter chilli for the winter without sterilization

Each mistress must necessarily take marinasTo have a couple of jars of bitter pepper for the winter to please your family with a tasty snack in the winter. To conserve a bitter pepper without sterilization is not at all difficult - it just requires a good vinegar marinade and carefully washed jars with soda.

Preparation for one half-liter jar:

• Prepare about 250 grams of fresh bitter pepper
• for pickling. 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 cut through which the pickle can easily get inside andleave your pleasant taste
• Cut sliced ​​peppers aside and proceed to preparation of marinade
• In a saucepan boil exactly a glass of clean water, in hot water should dissolve the floor(not extra: use stone or sea) and a small spoon of sugar
• After dissolving in hot water, throw spices: the floor of a spoonful of black pepper-peas, the floor of a spoon of coriander( in this case you will need coriander seeds) and a spoon of oil(absolutely any to your taste)
• Remove the marinade from the fire and pour a couple of spoons of vinegar into it, mix the
• thoroughly. The pepper is placed in a cleaned jar, the dill umbrella and a couple cloves of garlic are placed on top. Pepper is poured with marinade and rolled up in any customary way until the winter

bitter pepper marinated for the winter without sterilizing jars

Fried and baked canned pepper for the winter

Diversifying the usual pepper conservation recipes will help its preliminary heat treatment. It turns out that you can pickle not only fresh, but even fried and baked peppers.

Preparation:

• One liter liter of pepper requires about seventeen or 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 internals, cut off the peduncle. Pure a glass of pepper in the oven at a temperature of 150 degrees for 20 minutes or fry in vegetable oil until softening.
• . Fried peppers should be placed in prepared for preservation jars and each layer of pepper should be sprinkled with a little chopped garlic, the amount of which you independently adjust to taste
• Cookspecial pickle. It does not come in handy for water. Approximately 60 milliliters of table vinegar should be dissolved only half a spoonful of salt and a tablespoon with a glass of sugar
• This marinade should be poured peppers. Do not worry about the fact that you have too little marinade. Peppers that have been heat-treated will have enough juice, which will be enough
• This jar should be well rolled up and wrapped in a towel or even a blanket in order for it to cool slowly and thereby marinate. After cooling, remove the jar for storage in a cool place.

fried or baked pickled pepper for the winter.

Pickled pepper for the winter with onion

• . Two kilograms of sweet pepper must be cleaned from the seed inside and cut into beautiful petals.
• Half a kilogram of onion is peeled and cut into neat piecessix pieces from each bulb
• Prepare a marinade for pepper: in a glass of water, dissolve a tablespoon of sugar and tea salt
• Add spices to the marinade to taste: peppercorns, laurelscoriander, dill, laurel leaf, horseradish root
• When the pickle boils, pour into it exactly two tablespoons of any vinegar
• The tongues of pepper should be nicely laid in a jar, combining out with chopped onions and several cloves of garlic, as well as parsley leaves(this is optional)
• With a hot marinade pour the mass, cover the jar with a lid and leave it in a calm state for ten minutes.
• After this, the marinade is boiled again and already re-pour the pepper before rolling

marinated for the winterpepper with onion and parsley

Bulgarian pepper marinated with garlic

• Two kilograms of bell pepper should be peeled from the seed and cut off the peduncle
• Ready pepper cup should be chopped on a wide straw or petals
• Prepare a marinade for pepper: in a glass of water dissolve a tablespoon of sugar and a teaspoonfulsalt
• Add spices to the marinade to taste: peppercorns, bay leaf, coriander, dill, laurel, horseradish root
• When the pickle boils, pour into it exactly two tableoki
• any vinegar in the marinade should be ready to squeeze the head of garlic( can be less or simply choose not large head of garlic)
• Sliced ​​peppers neatly laid out in the prepared for preserving jar and fill it with pepper marinade. You can leave it for a while, and then merge the marinade, boil it and fill it with a new one - this option will make your pepper softer and juicy. Also you can immediately roll the jar after the first marinade filling - this option of pickling will make the pepper crispy

marinated Bulgarian pepper with garlic

For a variety of recipe and giving pepper flavor you can add to the jar not a big bunch of chopped parsley.

Pepper stuffed with cabbage and vegetables for the winter

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

Preparation:

• To prepare this preservation you need a kilo of selected Bulgarian pepper, which must be washed and cleaned of
• seeds. You should also grate two large carrots on a large grater and grate half a cabbage on a shredder - this is a filling for pepper
• Prepare a special marinade: in a liter of water, dissolveabout half a glass of any vinegar, two thirds of a glass of sugar and half a glass of vegetable oil. Salt add to taste
• Marinade should be cold. You can also include in the recipe a fresh chopped onion and greens
• Each pepper should be filled with finely grated carrots and cabbage in the preferred proportions of
• Peppers neatly folded into a sterile jar and only then gently poured with cooked marinade
• Bank rolled in the usual way and storedin the pantry

pepper stuffed with cabbage and marinated for the winter

Pepper in Korean for the winter

This recipe allows you to cook at home delicious vegetabledish with a lot of ingredients. Pepper in Korean turns spicy and juicy.

• Preparation:
  • Two large Bulgarian peppercorns( red and yellow) should be cleaned of seeds and cut with a nice straw one centimeter thick
  • For a recipe, you will also need about half a kilogram of chopped white cabbage
  • One medium carrot should be rubbed on a large grater as long as possibleshaving
  • Five cloves of garlic, pass 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,(but without a slide) a spoonful of salt and just one sugar
  • After this, let the marinade cool to a warm state and pour into it about two tablespoons of classic soy sauce
  • You will also need to add a glass of vegetable oil to the marinade( useany: olive, sesame, sunflower)
  • The last ingredient of the marinade - two large spoons of vinegar
  • Vegetables mix thoroughly in a bowl with a hand, add to them two finely chopped chili peppers, cover them with cooked marinad and once again carefully mix each time in the hands of
  • Roll the vegetables into a prepared jar in the usual way

  pickled pepper in Korean

  Pepper in tomato for the winter

  • Approximately five kilos of fresh and fleshy Bulgarian peppers must be cleaned of seeds and cut into lobes
  • in a separate saucepan should be prepared tomato fill: about two liters of water dilute a liter of tomato paste, salt with 100 grams of salt and add not more than a glass of sugar
  • Afterdissolving salt and sugar in the tomato filling is added a glass of vegetable oil and a half glass of vinegar
  • Tomato pouring is brought to a boil. After that, sliced ​​peppers are sent to the boiling pour and stewed in it for about twenty minutes.
  • During this time, the jars of
  • are thoroughly sterilized. Several cloves of garlic are squeezed into the boiling fill. Hot mass is poured into jars and rolled up for the winter

  Video: "Sweet pepper in tomato for winter"