Pickled peppers for the winter: 11 simple recipes at home step by step

Canning is not only a technological process that can preserve vegetables for the winter. This is a way to prepare delicious homemade snacks or complete meals that are rich in beneficial vitamins and also have excellent taste characteristics. To prepare pickled peppers, choose different varieties: blanks are made from hot red or sweet bell peppers, they can be stored all winter.

Features of pickling peppers for the winter

Pinning is one of the varieties of canning, which helps to preserve the quality of vegetable crops when treated with acids with the addition of s alt.

Most often vegetables are marinated. They become softer and can be stored for a long time. When marinating, it is customary to add different ingredients:

• herbs;
• s alt, sugar;
• butter;
• spices.

At the same time, peppers of different types can be cut differently, the cooking time of the pickled vegetable and its appearance depend on the cutting method. Peppers are cut into strips (thin or voluminous), slices (2, 4 or 6 parts each), slices (arbitrarily).

Most recipes involve blanching. This means that vegetables are treated with boiling water or steam. Some housewives prefer to cook them until soft.

Information! The thinner and smaller the cut, the faster the pickling process.

How to choose and prepare the main ingredients

Vegetables are selected when they reach the consumer degree of ripeness. In this case, the condition of the fetus depends on the type of workpiece. Cut, overripe bell peppers may be suitable for processing.

To preserve whole peppers or their parts, only undamaged specimens are selected. Red or green hot chili is chosen and then prepared with gloves so as not to burn the skin on the hands.

Preparing containers for canning

Pickling provides for long-term storage. For him, glass jars with hermetically screwed lids are chosen. Before laying out pickled vegetables, they are sterilized.

Best Recipes

The most successful marinating recipes become popular over time. They are passed on by inheritance, stored in family pantries.

The classic way to marinate in jars

The easiest pickling option. A marinade is prepared for him according to the recipe:

• 200 ml each of oil and vinegar;
• 50 grams of s alt;
• 300 grams of sugar;
• spices, herbs, garlic - to taste;
• 1 liter of water.

Cut peppers are poured over the marinade. Boil 2 minutes. Put in jars, sterilized.

No sterilization

To pickle bell peppers, take the marinade according to the previous recipe, prepared without adding water. Marinade is boiled for 2 minutes, chopped slices are poured, boiled for 10 minutes.

With butter and garlic

A head of finely chopped garlic is added to the classic marinade recipe. When cooking, it is recommended to use vegetables of different colors so that the workpiece looks colorful and bright.

With garlic and fresh herbs

To prepare the marinade, garlic, peppercorns are fried in 250 milliliters of oil, then 200 milliliters of vinegar, 200 milliliters of water, 200 grams of sugar, 100 grams of s alt are added. Prepared pieces are poured with marinade, boiled, seasoned with herbs.

Honey sweet peppers

Delicious marinade is prepared with honey. Liquid honey is heated with oil, water, spices and herbs. Separately blanched slices are laid out in jars, poured with marinade.

Bulgarian pepper with honey and vinegar

Preservation of peppers with honey involves additional boiling of the marinade. Parts of the vegetable are first boiled in a honey-vinegar marinade, then laid out in jars. Boil the liquid over medium heat for 15 minutes, add a little water to renew the volume.

In tomato paste

For pickling peppers, take ready-made tomato paste. For 1 kilogram of pepper:

• about 300 grams of thick paste;
• 150 grams of sugar;
• 50 grams of s alt;
• 500 milliliters of water;
• a glass of vegetable oil;
• 100 milliliters of vinegar.

The ingredients are mixed, boiled. Prepared and boiled until soft peppers are poured with paste.

With apples

Peppers and apples are taken according to the formula 2:1. Hard sour varieties are suitable for this recipe. The components are cut randomly, blanched separately. At the same time, peppers are boiled for 3 minutes, apples - 1 minute. Lay out on banks, alternating layers. Then pour the classic marinade.

With bow

Onion cut into half rings, fried until golden brown. Prepared vegetable slices are boiled, laid out, layered with fried onions. The last layer is a little tamped, poured with a classic marinade, bay leaves are added, rolled up.

With carrots

Everyone's favorite recipe for marinated stuffed peppers. Vegetables are peeled, washed, boiled for 10 minutes until soft. Carrots and onions are fried until soft, s alted and peppered. The cavity is filled with the mixture and laid out in jars so that the contents remain inside. Tomato paste is diluted with a classic marinade, the blank is poured, closed, sterilized, put upside down for several days.

Pickled chili peppers

The pods are cut into rings, laid out in prepared small containers. 2 teaspoons of s alt are mixed with 4 tablespoons of sugar, pour 1 glass of vinegar until completely dissolved. Pepper is poured with marinade, put on the bottom shelf of the refrigerator. After 2-3 days, the pickled chili is ready.

Storage rules and shelf life of blanks

If all technological methods are followed, pickled canned food can be preserved until next year.

1. Without sterilization, the blanks are stored in the refrigerator for 1 month.
2. Snacks made without vinegar will not last more than 14 days.
3. A cellar is suitable for storing sterilized canned food, where the air temperature remains consistently low.

Home canned food can be stored for up to 2 years, after this period it is not recommended to eat it, since chemical processes, despite the influence of vinegar, gradually change the color, taste and structure of the ingredients .

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