6 simple recipes for quick-cooking pickled peppers for the winter

In August, when a lot of bell peppers appear on the shelves and in garden plots, there is usually not enough time for twisting. That’s why housewives are trying to find recipes for proven preparations, so that preservation is as easy as possible and with available ingredients. We will tell you below how to prepare quick-cooking pickled sweet peppers.

Features of pickling instant peppers for the winter

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

When planning to prepare canned vegetables for the winter, you need to know some subtleties. So, what makes our favorite sweet vegetable different? Let's list its features:

• When preserved, it perfectly retains its aroma, juiciness, and sufficient elasticity;
• has a pleasant sour-sweet taste, which is preserved when preserved;
• contains vitamins that are not completely lost even during hot processing;
• goes well with other vegetables, raw and canned, as well as with meat and cereal products;
• It stores well, and if you have simple recipes, it doesn’t take much time when packing for the winter.

That is why housewives willingly pickle and salt it, both separately and assorted with other vegetables.

Product selection and preparation

To prepare for the winter, it is better to choose vegetables during the period of mass harvest, when they have the maximum range 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.

So, for preparing, say, a dressing for borscht, thin-walled and low-juice peppers are ideal - they have less juiciness, but they have a more pronounced aroma. Small, even peppercorns are suitable for freezing for subsequent stuffing. But if you are planning to make a pickled appetizer, then you cannot find anything more delicious than a thick-walled, dense and juicy fruit.

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

The preparation is the simplest:

• Rinse;
• air dry or wipe with napkins;
• remove the seed box, after which there is no need 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 prepare the fastest pickled pepper, maximum attention must be paid to the cleanliness of dishes and the handling of other containers. Especially if the recipe does not provide for sterilization of products. Sterilize jars (can be in the oven or microwave), boil lids, keep cutting boards and necessary equipment clean.

How to make quick pickled peppers?

This collection contains the most simple recipes for quick peppers. As they say, in a hurry.

Simple recipe

Products:

• 3 kg of pepper (weight already peeled and cut into longitudinal petals);
• for marinade - 1 liter of water, 1 table. spoon of coarse salt, 3 table. spoons of granulated sugar;
• a handful of allspice, a few buds of cloves;
• table vinegar 9 percent.

Preparation:

1. Place peppers in a large bowl or cup.
2. Pour boiling water over, cover slightly, leave until softened.
3. Boil the marinade: water, spices, sugar and salt.
4. Take out the pepper, put it in jars, pour the marinade into them.
5. Pour vinegar into jars at the rate of 1 tbsp. spoon for half a liter of preparation.
6. Roll up and leave wrapped for an hour. Canned food can be stored at room temperature.

With garlic and parsley

A fantastically tasty 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 don’t like a very sweet marinade, you can reduce it if desired);
• 0.5 liters of table vinegar;
• 4 tbsp. tablespoons of vegetable oil (you don’t have to add it, oil doesn’t greatly affect the taste of the product);
• 2-3 tbsp. spoons of rock salt;
• 2 heads of garlic;
• 2 bunches of parsley.

Preparation:

1. Cut the main vegetable into strips (ideally fits into a jar cut lengthwise into 4-6 pieces).
2. Chop the garlic coarsely and chop the herbs.
3. In a large saucepan, cook the marinade: water, vinegar, oil, sugar and salt.
4. Transfer the pepper to the marinade (at first it will seem like a lot, but it will quickly settle), when it boils, boil for 4-5 minutes so that the pepper is quite hard and not boiled.
5. Place in jars, randomly sprinkle with garlic and herbs.
6. Fill with marinade to the brim and roll up.
7. Turn over, wrap.

Sweet peppers without sterilization

Another recipe for quick peppers in vinegar, complete absence of salt and no sterilization.

Products:

• 1 kg of pepper, prepared and cut into boats;
• 100 g each of table vinegar and clarified vegetable oil;
• half a glass of sugar.

Let's prepare it like this:

1. Cook the marinade from water, oil, vinegar and sugar.
2. Place chopped vegetables in it and boil for 5-7 minutes.
3. Place vegetables in sterilized jars and pour marinade over them.
4. Roll up the lids and place the jars, turning them upside down.

With onions, carrots and butter

You can quickly marinate bell peppers in the form of a salad. For 1 kg of peeled pepper we take:

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

Preparation:

1. Cut the carrots into strips and the onion into half rings.
2. Place in a saucepan and pour in 1 cup of boiling water. Leave to simmer over low heat.
3. At this time, cut the pepper into large strips. Place in a saucepan, add oil, add salt and sugar, pour in the sauce.
4. Stirring, simmer over low heat for a quarter of an hour.
5. Towards the end, add vinegar and boil again.
6. Sterilize the jars, spread the mixture over them, roll up the lids, turn over until cool.

In Italian

This recipe contains sterilization, but with some skill, such a preparation is still prepared quickly.

We take as much pepper as we have, we calculate the remaining ingredients based on the consumption for a 0.5-liter jar.

So, we will 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 spoon of sea salt;
• half a teaspoon of apple cider vinegar;
• oil to fill the jar.

Let's prepare it like this:

1. Cut the bell pepper into quarters, place on a baking sheet and, after salting, sprinkle a little with olive or sunflower oil.
2. Bake in a hot (200 degrees) oven for 20 minutes.
3. Chop the greens.
4. Cut the garlic into slices.
5. Grind the chili.
6. Place a little herbs, chili, garlic in a heated jar, add half of the hot pepper and add seasonings again. Add pepper to the top and sprinkle with seasonings again.
7. Add salt (sea salt is good), add vinegar. Gently compact the contents and pour in oil so that the vegetables are covered and there are no empty spaces left in the jar.
8. Place on top of the lids and place in a water bath to sterilize for 7 minutes. Time calculation - for a half-liter jar!
9. Remove the jars and roll them up, turn them over and leave them to cool under the blanket.

In honey-vinegar marinade

The spicy, sour taste goes well with the honey sweetness. The filling is designed to prepare three kilograms of pepper. It's done like this:

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

Progress:

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

How to properly store workpieces?

Typically, pickled preparations do not require special storage - a cabinet in the room will do. There are no problems with jars of pepper if they have been sterilized or well boiled before rolling. Only items that have not been fully cooked are stored in the refrigerator.