TOP 7 recipes for making pickled peppers for the winter

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

Features of preparing 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?

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

It is recommended to use freshly harvested greens, white and dense cabbage. Bay leaves, cloves, and cumin are excellent spices..

How to prepare containers for the start of the process

In Rus', a wooden tub was considered the best container for pickling. Today they use oak barrels, glass, clay and enamel dishes.

Before cooking, wood products are soaked in water, then treated with an alkaline solution. It is made from baking soda and water. The remaining containers are checked for chips and scratches, washed and sterilized.

How to make pickled peppers at home?

There are many different recipes for pickled peppers. You can cook it whole or with vegetables, use Bulgarian or spicy.

Simple recipe in its entirety

Ingredients:

• bell pepper – 1-1.5 kg;
• salt – 1.5 tbsp. l.;
• water – 2 l;
• garlic – 5 cloves;
• a bunch of greenery.

How to cook:

1. Vegetables are washed well with running water and dried. Several punctures are made in each fruit.
2. Place the pepper in a pan, add chopped garlic and herbs.
3. Salt is dissolved in water. Pour the prepared brine over the vegetables, cover with oppression and leave for several days at room temperature.
4. The workpiece is removed from excess liquid. Place in jars and sterilize for 7-9 minutes, then roll up.

Pickles are stored in a cool place.

Spicy

Even the most spoiled gourmet will enjoy this hot pepper preparation. This delicious dish goes well with meat, poultry and other products.

To prepare pickled pepper you need:

• chili – 1 kg;
• green cilantro;
• dill umbrellas;
• garlic – 1 head;
• caraway;
• carnation;
• Bay leaf;
• water – 1 l;
• salt – 3 tbsp. l.

Cooking steps:

1. Bring the water to a boil, add bay leaf, spices and salt, cook for 1-2 minutes. The finished brine is cooled to room temperature.
2. Place herbs, garlic and pierced pods on the bottom of a wooden container, pour in brine, and cover with a lid.
3. Vegetables are fermented for 3-5 days.

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

Stuffed with cabbage

Bell peppers stuffed with cabbage are an original and very tasty dish. It is better to use green fruits for cooking.

Components:

• pepper – 0.5 kg;
• white cabbage – 0.4 kg;
• carrots – 1 pc.;
• a bunch of parsley;
• water – 0.5 l;
• salt – 3 tsp;
• vegetable oil – 1 tbsp. l.

How to cook:

1. Vegetables are washed, seeds removed and blanched for 2 minutes.
2. Cabbage and greens are chopped, carrots are grated on a coarse grater and mixed.
3. The fruits are tightly stuffed with cabbage and placed in a wide container.
4. Salt and oil are added to the water. Pour the prepared brine over the vegetables.
5. Stuffed peppers are fermented for 4-7 days.

The savory snack is stored in the refrigerator.

Stuffed with vegetables

Unique pickles are made from representatives of the nightshade family and various vegetables.

What is necessary:

• bell pepper – 1 kg;
• onion – 300 g;
• carrots – 300 g;
• green tomatoes – 300 g;
• cabbage – 500 g;
• dill, cilantro - 1 bunch each;
• salt – 2 tbsp. l.;
• carnation;
• Bay leaf;
• vegetable oil – 50 ml;
• water – 0.8 l.

Cooking steps:

1. Vegetables are washed, peeled, and seeds removed. Cabbage, greens and tomatoes are finely chopped.
2. The onion is chopped into half rings and the carrots are grated. Tomatoes, onions and carrots are sautéed in a heated saucepan.
3. All vegetables are mixed. Stuff the juicy fruits with the vegetable mixture and place them in a saucepan.
4. Dissolve salt in water and add vegetable oil.
5. Spices are added to the vegetables and filled with brine.

Stuffed peppers are fermented for several days, then stored 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:

• red bell pepper – 800 g;

• carrots – 1 kg;
• salt – 3 tbsp. l.;
• sugar – 1 tbsp. l.;
• a bunch of parsley;
• water – 1 l;
• Sunflower oil – 30 ml.

How to cook:

1. Grate the carrots on a fine grater and fry until golden brown.
2. Dissolve salt and sugar in water and boil for 2 minutes.
3. The peppers are peeled and stuffed with carrots.
4. Place half the parsley sprigs and stuffed fruits on the bottom of the container.
5. Vegetables are poured with cold brine and oil, and the remaining greens are added.
6. The carrot appetizer is fermented for 3-5 days.
7. The finished product 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;
• salt – 4 tbsp. l.

How to cook:

1. Boil the brine.
2. Garlic is peeled from the roots and top layer.
3. Place dill, garlic heads, and hot peppers 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 hot peppers are perfect for making this snack.

Recipe without sterilization

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

What is necessary:

• pepper – 700 g;
• garlic – 3-5 cloves;
• salt – 1 tbsp. l.;
• water – 1 l.

How to cook:

1. The pepper is peeled and cut into large slices.
2. Water and salt are mixed.
3. Place garlic, pepper in a jar and fill with brine. Vegetables are fermented for 2 days.
4. The liquid is drained, brought to a boil, poured again and rolled up the jar.

Pepper storage

The workpiece is stored in a cool place protected from light. Vegetable containers must be covered with lids..