Instant pickled peppers for the winter: 6 simple recipes with photos

In August, when a lot of bell pepper appears on the shelves and in summer cottages, there is usually not enough time to spin. That is why the housewives are trying to find recipes for proven blanks so that conservation is, if possible, not very troublesome and with available ingredients. How to cook instant pickled sweet peppers, we will tell below.

Features of marinating instant peppers for the winter

This bell pepper is truly versatile, because it can be prepared for a snack, or it can be used as an additive to various dishes. It is good in the composition of other dishes as a basis for the preparation of stuffed dishes.

When planning harvesting for the winter in the form of canned vegetables, you need to know some subtleties. So, what distinguishes our favorite sweet vegetable? We list its features:

excellently preserves its aroma, juiciness, sufficient elasticity in conservation;
has a pleasant sour-sweet taste, which is preserved in conservation;
contains vitamins that are not completely lost even when processed hot;
goes well with other raw and canned vegetables, as well as with meat and cereal products;
keeps well, and with simple recipes, it doesn't take long to roll up for the winter.

That's why housewives willingly pickle, s alt it both separately and in assorted with other vegetables.

Selection and preparation of products

For cooking for the winter, it is better to choose vegetables during the period of mass harvest, when they have the maximum set of useful elements and vitamins, and at the moment of greatest ripeness, when they have accumulated enough sugars. If they are purchased, then you should choose depending on the type of workpiece.

Thus, thin-walled and low-juicy pepper is ideal for cooking, say, dressing for borscht - it has less juiciness, but it has a more pronounced aroma. For freezing for the purpose of subsequent stuffing, small even peppercorns are suitable. But if you are planning to make a pickled snack, then nothing is more delicious than a thick-walled, dense and juicy fruit.

Important! The thicker the walls, the larger the vegetable, the sweeter, juicier, tastier it will be in the finished pickled form.

Preparation is the easiest:

wash;
air dry or wipe with paper towels;
remove the seed box, after which it is no longer necessary to wash the vegetables;
cut as needed.

The less time passes from the moment of removal from the bush, the better. Ideally pick and cook the same day.

How to prepare containers?

Even if you cook the fastest pickled peppers, you need to pay maximum attention to the cleanliness of dishes and the processing of other containers. Especially if the recipe does not provide for the sterilization of products. Sterilize jars (can be in the oven or in the microwave), boil the lids, keep cutting boards and necessary equipment clean.

How to make quick pickled peppers?

This collection contains the most simple quick pepper recipes. As they say, in haste.

Easy recipe

Products:

3 kg pepper (weight already peeled and cut into lengthwise petals);
for marinade - 1 liter of water, 1 table. a spoonful of coarse s alt, 3 table. spoons of granulated sugar;
a handful of allspice, a few cloves;
9% table vinegar.

Cooking:

Put pepper into a large bowl or cup.
Pour boiling water, cover slightly, leave until softened.
Boil the marinade: water, spices, sugar and s alt.
Get the pepper, put it in jars, pour the marinade into them.
Pour vinegar into jars at the rate of 1 tbsp. spoon for half a liter of workpiece.
Roll up, leave wrapped for an hour. Preservation can be stored at room temperature.

With garlic and parsley

Fantastically delicious and aromatic version of the recipe with the perfect combination of herbs and garlic.

Products for 8 half-liter jars:

3 kg pepper;
1.5 liters of water;
half a kilo of sugar (if you do not like a very sweet marinade, you can reduce it if desired);
0.5 l table vinegar;
4 tbsp. tablespoons of vegetable oil (you can not add it, the oil does not greatly affect the taste of the product);
2-3 tbsp. spoons of rock s alt;
2 heads of garlic;
2 bunches of parsley.

Cooking:

Cut the main vegetable into strips (perfectly fits into a jar cut lengthwise into 4-6 pieces).
Chop the garlic coarsely, chop the greens.
In a large saucepan, boil the marinade: water, vinegar, oil, sugar and s alt.
Shift the pepper into the marinade (at first it will seem a lot, but it will quickly settle), when it boils, boil for 4-5 minutes so that the pepper is hard enough, not boiled.
Pour into jars, sprinkling randomly with garlic and herbs.
Pour marinade to the brim, roll up.
Turn over, wrap up.

Sweet peppers without sterilization

Another recipe for a quick pepper in vinegar filling, no s alt and no sterilization.

Products:

1 kg peppers prepared and cut into boats;
100 g each of table vinegar and clarified vegetable oil;
half a cup of sugar.

Cook like this:

Cook a marinade from water, oil, vinegar and sugar.
Put chopped vegetables into it, boil for 5-7 minutes.
Put vegetables into sterilized jars, pour over marinade.
Roll up the lids and put the jars upside down.

With onions, carrots and butter

You can quickly marinate Bulgarian pepper in the form of a salad. We take for 1 kg of peeled pepper:

1 kg carrots;
1 kg onion;
200 g clarified vegetable oil;
1 tbsp l. s alt;
4 tbsp. l. sugar;
half-liter jar of ready-made tomato sauce or 200 g of tomato paste;
50 g table vinegar.

Cooking:

Cut carrots into strips, onions into half rings.
Place in a saucepan and pour 1 cup boiling water. Leave to simmer over low heat.
At this time, cut the pepper into large strips. Put in a saucepan, add oil, add s alt and sugar, pour in the sauce.
Stirring, boil over low heat for a quarter of an hour.
Toward the end, add vinegar and boil again.
Sterilize the jars, spread the mixture over them, roll up the lids, turn over to cool.

Italian style

There is sterilization in this recipe, however, with a certain skill, such a preparation is still prepared quickly.

We take as much pepper as we have, we calculate the rest of the ingredients based on the consumption per 0.5-liter jar.

So, we need:

a couple of cloves of garlic;
a couple of sprigs of parsley, basil, fresh garden mint;
a third of hot pepper;
a quarter of a small spoonful of sea s alt;
half a teaspoon of apple cider vinegar;
oil to fill the jar.

Cook like this:

Bulgarian pepper cut into quarters, put on a baking sheet and, after s alting, sprinkle a little olive or sunflower oil.
In a hot (200 degrees) oven, bake for 20 minutes.
Chop greens.
Cut the garlic into slices.
Chop the chili.
In a calcined jar, put a little greens, chili, garlic, add up to half with hot pepper and again shift with seasonings. Top with pepper and season again.
Pour in s alt (it's good to take sea s alt), add vinegar. Gently pack the contents and pour in oil so that the vegetables are covered and there are no voids in the jar.
Place on top of the lid and place in a water bath to sterilize for 7 minutes. Calculation of time - for a half-liter jar!
Take out the jars and roll up, turn over and leave to cool under the covers.

In honey-vinegar marinade

Spicy sour taste goes well with honey sweetness. The filling is designed to cook three kilograms of pepper. It is done like this:

1 liter of water;
a couple of large spoons of granulated sugar and coarse s alt;
4.5 table. spoons of vinegar;
half a glass of butter;
4 spoons of honey.

Progress:

Cut the pepper lengthwise into long strips.
Cook a classic marinade, put pepper preparations in it for a few minutes. While everything is cooking, gently stir.
At the very end, pour vinegar and, after mixing, transfer to jars. Add marinade. Close, turn over and place a blanket on top.

How to properly store blanks?

Usually pickled blanks do not need special storage - a closet in the room will do. Cans of pepper are no problem if they have been sterilized or well boiled before seaming. The refrigerator stores only what has not been fully cooked.