TOP 11 simple recipes for preparing pickled peppers for the winter

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 healthy vitamins and also have excellent taste. To prepare pickled peppers, choose different varieties: the preparations are made from hot red or sweet bell peppers; they can be stored all winter.

Features of pickling peppers for the winter

Pickling is one of the types of canning, which helps preserve the quality of vegetable crops when treated with acids with the addition of table salt.

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;
• salt, sugar;
• oil;
• spices.

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

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

Information! The thinner and finer the cuts, the faster the marinating process takes place.

How to Select and Prepare Basic Ingredients

Vegetables are selected when they reach the consumer level of ripeness. In this case, the condition of the fruit depends on the type of preparation. Trimmed overripe bell peppers may be suitable for processing.

For canning whole peppers or parts thereof, only undamaged specimens are selected. Red or green hot chilies are selected and then prepared using gloves to avoid burning the skin on your hands.

Preparing containers for canning

Marination involves long-term storage. Glass jars with tightly screwed lids are chosen for it. Before laying out pickled vegetables, they are sterilized.

Best Recipes

The most successful pickling recipes become popular over time. They are passed down from generation to generation and stored in family pantries.

The classic method of marinating in jars

The easiest marinating option. A marinade is prepared for it according to the recipe:

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

The marinade is poured over chopped peppers. Boil for 2 minutes. Place in jars and sterilize.

Without sterilization

To marinate bell peppers, take the marinade according to the previous recipe, prepared without adding water. Boil the marinade for 2 minutes, pour in the chopped slices, and boil for 10 minutes.

With butter and garlic

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

With garlic and fresh herbs

To prepare the marinade, fry garlic and peppercorns in 250 milliliters of oil, then add 200 milliliters of vinegar, 200 milliliters of water, 200 grams of sugar, 100 grams of salt. The marinade is poured over the prepared pieces, boiled, and seasoned with herbs.

Sweet pepper with honey

A delicious marinade is prepared with the addition of honey. Liquid honey is heated with oil, water, spices and herbs. Separately blanched slices are placed in jars and filled with marinade.

Bell pepper with honey and vinegar

Preserving peppers with honey involves additional boiling of the marinade. Parts of the vegetable are first boiled in a honey-vinegar marinade, then placed in jars. The liquid is boiled over medium heat for 15 minutes, a little water is added to restore the volume.

In tomato paste

To marinate peppers, use ready-made tomato paste.For 1 kilogram of pepper:

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

The ingredients are mixed and boiled. Peppers prepared and boiled until soft are poured over the paste.

With apples

Peppers and apples are taken according to the formula 2:1. Firm, sour varieties are suitable for this recipe. The components are cut randomly and blanched separately. In this case, boil the pepper for 3 minutes, apples for 1 minute. Place in jars, alternating layers. Then pour in the classic marinade.

With onion

Onions are cut into half rings and fried until golden brown. The prepared vegetable slices are boiled, laid out, sandwiched with fried onions. The last layer is compacted a little, poured with the classic marinade, a bay leaf is added, and rolled up.

With added carrots

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

Pickled chili peppers

The pods are cut into rings and placed in prepared small containers. Mix 2 teaspoons of salt with 4 tablespoons of sugar, pour in 1 glass of vinegar until completely dissolved. Pour the marinade over the pepper and place it on the bottom shelf of the refrigerator. After 2-3 days, the pickled chili is ready.

Storage rules and shelf life of preparations

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

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

Homemade canned products can be stored for up to 2 years; after this period, they are not recommended to be eaten, since chemical processes, despite the influence of vinegar, gradually change the color, taste and structure of the ingredients.