Peppers in honey filling for the winter: recipes you will lick your fingers with photos and videos

Pepper in honey filling, harvested for the winter, will surely please all family members. This preparation has a sweet and sour taste and an incomparable honey aroma. Pepper can not only diversify the daily diet, this dish will be the highlight of any feast. It would seem that poorly combined products give excellent results.

What dishes to serve peppers in honey filling

Pepper in honey filling goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, barbecue, chicken wings baked in sauce - all these dishes will become much tastier if they are supplemented with such preservation.

In some families, the preparation is eaten with pasta and cereals. The original taste of preservation is a good addition to the usual food.

Choosing the right kind of pepper

To prepare the workpiece, take a fleshy sweet pepper. The Ratunda variety is well suited, but other varieties of vegetables can be taken. It is beautiful when there are vegetables of all colors in jars, so you can choose peppers from green to red. The main thing is that the fruits are strong and well ripened. Vegetables must be free from spoilage.

Honey selection

Honey is a natural preservative that prevents the growth of pathogenic bacteria. It gives the pepper a delicate flavor and aroma. For conservation, they choose high-quality honey, it is advisable to take linden or flower honey. It is preferable to use a liquid product, but even if it is sugared, this can be corrected by holding the honey in a steam bath and it will again become viscous.

For preparations for the winter, do not use honey of dubious quality, as it can spoil the taste of the dish.

Pepper preparation

Pepper is sorted out, separating spoiled, sluggish or stale fruits. Selected strong vegetables are washed twice with running water, poured into a bowl and cleaned out the core.

Prepared fruits are cut into pieces, although some hostesses prefer to cover the whole pepper. In this case, in winter, you can not only eat it as a separate dish, but also stuff it.

Delicious recipes for the winter

Each housewife has her own special recipes that are carefully preserved and passed down from generation to generation. One of these recipes is considered to be pepper in honey filling. You can cook it according to different recipes, and accordingly, the taste of the original product will also change.

Classic Finger Licking Recipe

Pepper in honey sauce, closed for the winter according to the classic recipe, will become an original table decoration. The following ingredients are required for cooking:

• Pepper - 6 kg.
• Water - one and a half liters.
• S alt - 40 grams.
• Honey - 1 incomplete glass.
• Sugar - 100 grams.
• Vinegar - 1 cup.
• Lean oil - one and a half glasses.
• Garlic - 15 cloves.
• Peppercorns - 5 peas each.
• Carnation - 3 inflorescences.
• Bay leaf.

In a large saucepan, mix all the ingredients required for cooking. The saucepan is placed on a slow fire and brought to a boil, constantly stirring and removing the foam.

Pre-peeled and chopped peppers are poured into boiling brine and boiled for 5 minutes. After that, the fire is reduced and the vegetables are cooked until they change color. It takes no more than 10 minutes.

Boiled peppers are laid out in pre-dried jars in the oven and corked with sterilized lids. Banks are turned upside down and wrapped in a blanket for a day.

Marinated hot peppers

Bitter pepper in honey sauce will be an unusual snack not only in winter, but also in summer. The following products are prepared for cooking:

• Hot pepper - 5 kg.
• Vinegar 6% - 1 liter.
• Water - 0.5 liters.
• Vegetable oil - 1.5 cups.
• Honey is not a full glass.
• S alt - 2 tablespoons.
• Spices - clove inflorescences, peppercorns, bay leaf.
• Garlic - 2 heads.

All products for the marinade are placed in a large saucepan, put on the stove and brought to a boil. Hot peppers are washed, cut into 3 parts and poured into a saucepan with boiled brine. The product is boiled for 10 minutes, after which it is poured into jars, layered with chopped garlic. Pour boiling brine and cork with metal lids.

It is noteworthy that hot peppers can be stored in jars closed with plastic lids. This product contains substances that prevent the growth of pathogenic microorganisms.

Marinated Bulgarian

The original taste of sweet pepper, closed in honey filling. To close the vegetable harvest for the winter, take the following products:

• Red pepper - 5 kg.
• Water - 1 liter.
• S alt - one and a half tablespoons.
• Vinegar 9% - 250 ml.
• Honey - 3 tbsp.
• Lean oil - 1 cup.
• Bay leaf - 5 leaves.
• Mixed ground pepper - 1 partial teaspoon.

Marinade is prepared from water and other ingredients. Bring it to a boil, then put the peeled and chopped pepper into the pan and then boil for 7-10 minutes.

Boiled peppers are put into sterilized half-liter jars, poured with brine and corked with iron lids. Banks must be turned upside down to see how tightly the lids are closed. In a similar position, the jars are left for a day, they are covered with a blanket from above.

In a fragrant marinade with honey and cinnamon

Real yummy is a pepper covered with honey and cinnamon. According to this recipe, you can close bitter and sweet peppers. To prepare this delicious preparation, you need to prepare the following products:

• Peppers, cored - 5 kg.
• Vinegar 6% - 1 liter.
• Water - 0.5 liters.
• Linden honey - 1 glass.
• Lean oil - one and a half glasses.
• S alt - a full tablespoon.
• Spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.

Marinade is made from water, vinegar, s alt, honey and spices. After boiling the liquid, the fire is made quieter, the pepper cut into several parts is loaded into the pan and boiled for 7 minutes.After that, spread it with a slotted spoon in prepared jars and pour in the brine in which it was boiled. A couple of cloves of garlic must be put in each jar.

Jars are corked with metal lids, turned upside down and wrapped in a blanket. In this position, preservation is maintained for a day.

If hot pepper is closed with cinnamon, then it is recommended to boil it for 2-3 minutes in boiling water, and then load it into the marinade.

In honey-oil marinade

Bulgarian pepper covered with vegetable oil and spices will be a remarkable find for gourmets who are hard to surprise. For harvesting, you will need the following products:

• Bulgarian pepper - 1 kg (it is allowed to take vegetables of different colors).
• Honey - 5 full spoons.
• Water - half a glass.
• Vinegar - half a glass.
• Vegetable oil - half a glass.
• Sugar - 1 tablespoon.
• S alt - 1 teaspoon.
• Peppercorns.

In a wide saucepan, mix all the ingredients required to prepare the marinade. The composition is brought to a boil and kept on the stove for 5 minutes. The vegetable cut into pieces is poured into the marinade and boiled until the vegetables darken, it takes 7-8 minutes. Then the pepper is laid out in prepared jars and twisted with iron lids.

After twisting, the jars are turned over to check how tightly they are closed. They leave the jars upside down for a day, they must be wrapped with a blanket on top.

"Five Minute"

A blank prepared according to this recipe is suitable for making salads, side dishes and decorating sandwiches. The recipe says 5 kg of a sweet vegetable, but you can take a smaller amount of vegetables. In this case, the portions of products for the marinade are accordingly reduced. For marinade, for 5 kg of peeled seeds, peppers take:

• Water - 1 liter.
• Vegetable oil - one and a half cups.
• Vinegar - half a glass.
• Sugar - 1 glass.
• Honey - 3 tbsp.
• Parsley - small bunch.
• Garlic - 2 heads.

All products for the marinade are placed in a wide saucepan, bring the composition to a boil and reduce the heat. Peel the pepper and cut in half. Load the halves into the boiled brine and boil for exactly 2 minutes. After that, chopped parsley and garlic are poured into the vegetables, boiled for 1 minute and scattered in jars.

Jars are corked, turned over and covered with a blanket. In this position, they must be kept for a day.

Canned hot pepper without sterilization

Such preservation will definitely appeal to lovers of everything spicy and unusual. To prepare for the winter, stock up on the following products:

• Bitter pepper - 3 kg.
• Vinegar 6% - 1 cup.
• Water - 1 glass.
• Honey - 3 tbsp.
• S alt - 2 tablespoons.
• Garlic - 1 head.
• Bay leaf - 3-4 pieces.

Bitter pepper is cut into 3 parts and boiled in boiling water for a minute. Marinade is prepared from water, vinegar, honey, s alt and bay leaves, as soon as it boils, pepper is loaded into the pan and boiled for 3 minutes.Peppers are scattered in jars, sprinkled with chopped garlic, and poured with brine.

Such conservation does not have to be rolled up with a lid. The blockage is well stored even at room temperature under a nylon cap.

Whole Pepper

This blank can be used in its pure form or used for stuffing with meat and vegetable composition. For cooking, you need the following products:

• Sweet pepper - 5 kg.
• Vinegar - 1 incomplete glass.
• Sugar - half a glass.
• Honey - 3 tbsp.
• S alt - 2 tablespoons.

Peppers cut off the tails with part of the pulp and carefully pull out the seeds. Marinade is boiled from water and other products, prepared pepper is boiled in it and laid out in jars. Banks are rolled up with iron caps and wrapped for a day.

Methods of preserving preservation

It is recommended to store the workpiece for the winter in the cellar, cool pantry and refrigerator. Preservation made from bitter pepper is well stored at room temperature, even without rolling with metal lids. The preservative in this case is honey and the bitter vegetable itself.

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