Whole pickled peppers for the winter: a step-by-step recipe for preservation, storage

One of the simplest, but at the same time delicious, preserves prepared for the winter is whole pickled peppers. Thanks to a small amount of ingredients and a labor-intensive cooking process, this home-made preparation is not inferior in popularity to all the usual pickles, canned tomatoes, squash caviar, adjika, pickled mushrooms.

Features of harvesting whole pickled peppers for the winter

The main features of the preparation of such preservation are:

1. Easy - harvesting and preserving this vegetable does not require much time, special costs.
2. A small number of ingredients and their availability - in order to pickle peppers, you need simple and accessible ingredients for everyone.
3. Long shelf life - canned whole bell peppers, under proper storage conditions, do not lose their taste for 2-3 years.

List of ingredients

To prepare the preservation, you will need the following ingredients:

• sweet pepper;
• sugar;
• s alt;
• 9% vinegar or vinegar essence;
• vegetable oil;
• allspice;
• bay leaf.

To make the future preservation spicy, hot peppers and garlic cloves are also added. In many of these recipes, ripe red tomatoes are also used, from which they prepare a sauce for pouring fruits.To simplify the cooking process, you can use ready-made tomato sauce or pasta.

How to choose and prepare vegetables

In order for the fruits to be evenly boiled during blanching and sterilization, peppers of the same degree of maturity (green, red or slightly reddened) and the same size are selected for preservation.

Harvested fruits are washed well with cold water, then cut off with a sharp knife and remove the stalks with testicles. To completely remove the remnants of the seeds, they are washed again.

Preparing containers at home

Use glass jars with a capacity of 0.5 to 2.0 liters. Less commonly, 3-liter jars are used for such preservation. The necks of the cans must be intact, without chips or cracks.

Preparation of jars, in which preservation will subsequently be placed, is carried out as follows:

1. The container is washed with warm soda solution, rinsed thoroughly and turned over to make the water glass.
2. Then, clean jars, turned upside down, are placed in the neck of a boiling kettle for 2-3 minutes to scald.
3. If the container is small, then it is convenient to use a hot oven for these purposes.

Sealing lids are also subject to processing - they are dipped in boiling water for 1-2 minutes.

How to cook whole pickled bell peppers step by step

The process of preparing this preservation consists of the following steps:

1. Preparing sweet peppers, washing spices (bay leaves, peppercorns).
2. Washing, rinsing, scalding glass containers, after which the jars are covered with lids.
3. Preparing the marinade - the easiest marinade recipe includes 1 liter of water, 1 tablespoon of sugar and s alt, 3 tablespoons of 9% vinegar.
4. Blanching - the peppers are dipped in a boiling marinade for 4-5 minutes, after which they are tightly placed in jars. When the jar is full, it is topped up with hot brine and covered with a run-in lid.
5. Sterilization of filled jars - filled jars are placed in a container of hot water, which is gradually brought to a boil. Sterilization time depends on the capacity of the container (for example, a half-liter jar is sterilized within 10 minutes, a liter jar - 20 minutes).
6. Hermetic sealing (sealing) of cans - with the help of a special seaming device, cans are hermetically sealed with tin seaming lids. After seaming, it is advised to turn the jars over, put them on the neck and cool to room temperature. At the same time, in order for the containers with the contents to remain hot for as long as possible, they must be tightly wrapped (closed) with a warm blanket.

Using such a simple pickling technology, you can prepare not only whole peppers with tails in the marinade, but also cut into medium-sized pieces.

Further storage of the finished product

The room in which the preservation will be stored must be dry, cool (temperature: +4 … +10 ° С). If the number of canned sweet peppers is very small, then they can also be placed in the refrigerator.

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