Pickled peppers for the winter: 7 step-by-step cooking recipes, storage conditions

What could be tastier than pickled peppers on the table in winter? Such a dish has not only a pleasant taste, but also many useful properties, it is easy to prepare, it is stored for a long time. It is easy to choose the necessary products and containers, and it is easy to prepare. Almost every housewife has some interesting and tasty recipes in stock that she would like to share.

Features of harvesting pickled peppers for the winter

To make pickled vegetables tasty and remain in the taster's memory for a long time, you should follow simple rules.

How to choose the right products?

For preparations, it is desirable to use homemade or farm vegetables. The fruits must be of the correct shape, without damage and rot. And their walls are thick, elastic and juicy.

Greens are recommended to use freshly harvested, white and dense cabbage. Bay leaves, cloves, cumin are perfect as spices.

How to prepare the container for the start of the process

In Russia, a wooden tub was considered the best container for fermentation. Today, oak barrels, glassware, earthenware and enamelware are used.

Wood products are soaked in water before cooking, then treated with an alkaline solution. It is made from baking soda and water. The rest of the container is checked for chips and scratches, washed, sterilized.

How to make pickled peppers at home?

There are many different recipes for pickled peppers. It can be cooked whole or with vegetables, use Bulgarian or spicy.

Easy whole recipe

Ingredients:

• bell pepper - 1-1.5 kg;
• s alt - 1.5 tbsp. l.;
• water - 2 l;
• garlic - 5 cloves;
• bunch of greens.

How to cook:

1. Vegetables are well washed with running water, dried. Several punctures are made in each fruit.
2. Pepper put in a saucepan, add chopped garlic and herbs.
3. S alt is dissolved in water. Vegetables are poured with ready-made brine, covered with oppression and left for several days at room temperature.
4. The workpiece is relieved of excess liquid. Arranged in jars and sterilized for 7-9 minutes, then rolled up.

Pickles are kept cool.

Spicy

A hot pepper preparation will satisfy even the most spoiled gourmet. This gourmet dish pairs well with meat, poultry and more.

To prepare pickled peppers you need:

• chili - 1 kg;
• cilantro greens;
• dill umbrellas;
• garlic - 1 head;
• cumin;
• carnation;
• bay leaf;
• water - 1 l;
• s alt - 3 tbsp. l.

Cooking steps:

1. Water is brought to a boil, bay leaves, spices and s alt are added, boiled for 1-2 minutes. The finished brine is cooled to room temperature.
2. Spread greens, garlic and pierced pods on the bottom of a wooden container, pour in brine, cover with a lid.
3. Vegetables are fermented for 3-5 days.

As soon as the chili has changed color, it is moved to a cool place, where it is stored all winter.

Stuffed with cabbage

Bulgarian pepper stuffed with cabbage is an original and very tasty dish. For cooking, it is better to use green fruits.

Components:

• pepper - 0.5 kg;
• white cabbage - 0.4 kg;
• carrot - 1 piece;
• bunch of parsley;
• water - 0.5 l;
• s alt - 3 tsp;
• vegetable oil - 1 tbsp. l.

How to cook:

1. Vegetables are washed, de-seeded and blanched for 2 minutes.
2. Cabbage and greens are chopped, carrots are rubbed on a coarse grater and mixed.
3. The fruits are stuffed tightly with cabbage and laid out in a wide container.
4. S alt and oil are added to the water. Vegetables are poured with ready-made brine.
5. Sour stuffed peppers for 4-7 days.

The savory snack is stored in the refrigerator.

Stuffed with vegetables

Inimitable pickles are obtained from a representative of nightshade and various vegetables.

What you need:

• bell pepper - 1 kg;
• onion - 300 g;
• carrot - 300 g;
• green tomatoes - 300 g;
• cabbage - 500 g;
• dill, cilantro - 1 bunch each;
• s alt - 2 tbsp. l.;
• carnation;
• bay leaf;
• vegetable oil - 50 ml;
• water - 0.8 l.

Cooking steps:

1. Vegetables are washed, peeled, and seeds are removed. Cabbage, greens and tomatoes are finely chopped.
2. Onions are chopped in half rings, carrots are rubbed. Tomatoes, onions and carrots are sautéed in a heated stewpan.
3. All vegetables are mixed. Juicy fruits are stuffed with a vegetable mixture and put in a saucepan.
4. S alt is dissolved in water, vegetable oil is poured in.
5. Spices are added to vegetables and poured with brine.

The stuffed peppers are fermented for several days, then put in the cold.

With carrots

Sour peppers with carrots have a delicate and slightly sweet taste. This dish will appeal to people of all ages.

Ingredients:

• bell pepper red - 800 g;

• carrot - 1 kg;
• s alt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• bunch of parsley;
• water - 1 l;
• sunflower oil - 30 ml.

How to cook:

1. Carrots are rubbed on a fine grater, fried until golden brown.
2. S alt, sugar are dissolved in water and boiled for 2 minutes.
3. Peppers are peeled, stuffed with carrots.
4. A half of the parsley sprigs, stuffed with fruits, are laid out on the bottom of the container.
5. Vegetables are poured with cold brine and oil, the remaining greens are added.
6. Snack with carrots is fermented for 3-5 days.
7. The finished workpiece is transferred to glass jars and stored in the refrigerator.

Tsitsak

Tsitsak is a spicy dish prepared according to a special Armenian recipe.

Ingredients:

• hot pepper - 2 kg;
• garlic - 5 heads;
• dill - 2 bunches;
• water - 3 l;
• s alt - 4 tbsp. l.

How to cook:

1. Break pickle.
2. Garlic is peeled from the roots and top layer.
3. Dill, garlic heads, hot peppers are spread on the bottom of a large saucepan.
4. Vegetables are poured with cool brine.
5. Tsitsak is fermented for 7-10 days.

Yellow and green chili peppers are perfect for making this appetizer.

Recipe without sterilization

Such a bright appetizer will decorate the festive table in a cold winter.

What you need:

• pepper - 700 g;
• garlic - 3-5 cloves;
• s alt - 1 tbsp. l.;
• water - 1 l.

How to cook:

1. Peppers are peeled and cut into large slices.
2. Water and s alt are mixed.
3. Garlic, peppers are placed in a jar and poured with brine. Vegetables are fermented for 2 days.
4. The liquid is drained, brought to a boil, poured again and the jar is rolled up.

Pepper storage

The workpiece is stored in a cool and dark place. Containers with vegetables must be covered with lids.

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