Step-by-step recipes for making peppers in honey at home for the winter
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 become the highlight of any feast. It would seem that poorly combined products give excellent results.
What dishes to serve pepper in honey filling
Pepper in honey sauce goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, kebabs, 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 porridge. The original taste of preservation complements the usual food well.
Choosing the right kind of pepper
To prepare the blank, take a fleshy sweet pepper. The Ratunda variety works well, but other varieties of vegetables can be used. It is beautiful when the jars contain vegetables of all colors, so you can choose peppers from green to red. The main thing is that the fruits are strong and well ripe. Vegetables should be free of signs of damage.
Choosing honey
Honey is a natural preservative that prevents the growth of harmful bacteria. It gives the pepper a delicate flavor and aroma. High-quality honey is chosen for preservation, it is advisable to take lime or flower honey. It is preferable to use a liquid product, but if it is even sugared, this can be corrected, you should hold the honey in a steam bath and it will become viscous again.
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, lethargic or stale fruits. Selected strong vegetables are washed twice with running water, poured into a bowl and the core is cleaned.
The 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, which are carefully stored and passed down from generation to generation. One of these recipes is honey-filled pepper. You can cook it according to different recipes, and accordingly the taste of the original product will change from this.
The classic recipe "Lick your fingers"
Pepper in honey sauce, closed for the winter according to the classic recipe, will become an original decoration of the table. Cooking requires the following ingredients:
- Pepper - 6 kg.
- Water - one and a half liters.
- Salt - 40 grams.
- Honey - 1 incomplete glass.
- Sugar - 100 grams.
- Vinegar - 1 glass
- 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. Place the saucepan over low heat and bring to a boil, stirring constantly and removing the foam.
Pre-peeled and chopped peppers are poured into boiling brine and boiled for 5 minutes. After that, the heat is reduced and the vegetables are boiled until they change color. This takes no more than 10 minutes.
The boiled pepper is laid out on pre-dried cans in the oven and sealed with sterilized lids. Banks are turned upside down and wrapped in a blanket for a day.
Pickled hot pepper
Bitter peppers in honey sauce will become an unusual snack not only in winter, but also in summer. For cooking, the following products are harvested:
- Hot pepper - 5 kg.
- Vinegar 6% - 1 liter.
- Water - 0.5 liters.
- Lean oil - 1.5 cups.
- Honey is an incomplete glass.
- Salt - 2 tablespoons.
- Spices - inflorescences of cloves, peas, bay leaves.
- Garlic - 2 heads.
All products for the marinade are placed in a large saucepan, put on the stove and brought to a boil. Hot pepper is 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, layering with chopped garlic. Pour boiled brine and seal 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.
Pickled Bulgarian
Sweet pepper covered in honey filling has original taste. To close the vegetable preparation for the winter, take the following products:
- Red pepper - 5 kg.
- Water - 1 liter.
- Salt - one and a half tablespoons.
- Vinegar 9% - 250 ml.
- Honey - 3 tablespoons.
- Lean oil - 1 glass.
- Bay leaf - 5 leaves.
- Ground pepper mixture - 1 half teaspoon.
A marinade is prepared from water and other ingredients. Bring it to a boil, then load peeled and chopped peppers into a saucepan and then boil it for 7-10 minutes.
Boiled pepper is placed in sterilized half-liter jars, poured with brine and sealed with iron lids. Banks must be turned upside down to see how tightly the lids are closed. In this position, the jars are left for a day, they are covered with a blanket on top.
In a fragrant marinade with honey and cinnamon
The real yummy is the pepper covered with honey and cinnamon. For this recipe, you can cover hot and sweet peppers. To prepare this tasty blank, you need to prepare the following products:
- Peeled peppers - 5 kg.
- Vinegar 6% - 1 liter.
- Water - 0.5 liters.
- Linden honey - 1 glass.
- Lean oil - one and a half glasses.
- Salt is a tablespoon full.
- Spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.
A marinade is made from water, vinegar, salt, honey and spices. After the liquid boils, the fire is made quieter, a pepper cut into several pieces is loaded into the pan and boiled for 7 minutes. After that, spread it with a slotted spoon in prepared jars and fill it with the brine in which it was cooked. In each jar, be sure to put a couple of cloves of garlic.
The jars are sealed with metal lids, turned upside down and wrapped in a blanket. In this position, conservation is maintained for a day.
If bitter pepper closes 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
Bell pepper, covered with vegetable oil and spices, will be a remarkable find for gourmets who are hard to surprise with something. For procurement you will need the following products:
- Bulgarian pepper - 1 kg (vegetables of different colors are allowed).
- Honey - 5 full spoons.
- Water is half a glass.
- Vinegar - half a glass.
- Lean oil - half a glass.
- Sugar - 1 tablespoon.
- Salt - 1 teaspoon.
- Peppercorns.
In a wide saucepan, mix all the ingredients required to make the marinade. The composition is brought to a boil and kept on the stove for 5 minutes. A 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 tightened with iron lids.
After twisting, the jars are inverted to check how tightly they are closed. Leave the jars upside down for a day, on top they must be wrapped in a blanket.
"Five minutes"
The blank prepared according to this recipe is suitable for preparing salads, side dishes and decorating sandwiches. The recipe says 5 kg of sweet vegetable, but you can take less vegetables. In this case, the portions of the marinade products are reduced accordingly. For the marinade, for 5 kg of peeled from seeds, take pepper:
- Water - 1 liter.
- Lenten oil - one and a half glasses.
- Vinegar - half a glass.
- Sugar - 1 glass.
- Honey - 3 tablespoons.
- Parsley is a small bunch.
- Garlic - 2 heads.
Place all marinade products in a wide saucepan, bring to a boil and reduce heat. Peel and cut the pepper 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.
The jars are sealed, turned over and covered with a blanket. In this position, they must be kept for a day.
Canned hot peppers without sterilization
Lovers of everything spicy and unusual will surely like such conservation. To make preparations for the winter, you should stock up on the following products:
- Bitter pepper - 3 kg.
- Vinegar 6% - 1 cup
- Water - 1 glass.
- Honey - 3 tablespoons.
- Salt - 2 tablespoons.
- Garlic - 1 head.
- Bay leaf - 3-4 pieces.
The bitter pepper is cut into 3 parts and boiled in boiling water for a minute. A marinade is prepared from water, vinegar, honey, salt and bay leaf, as soon as it boils, pepper is loaded into the pan and boiled for 3 minutes. Pepper is scattered over the jars, sprinkled with chopped pieces of garlic, and poured with brine.
This preservation does not have to be covered with a lid. The blockage is well stored even at room temperature under a nylon cap.
Whole pepper
This blank can be consumed in its pure form or used for stuffing with meat and vegetables. For cooking, you need the following products:
- Sweet pepper - 5 kg.
- Vinegar - 1 incomplete glass.
- Sugar - half a glass.
- Honey - 3 tablespoons.
- Salt - 2 tablespoons.
The tails of the peppers are cut off with part of the pulp and the seeds are carefully pulled out. A marinade is cooked from water and other products, the prepared pepper is boiled in it and laid out in jars. Banks are rolled up with iron lids and wrapped for a day.
Storage methods of conservation
It is recommended to store the workpiece for the winter in the cellar, cool pantry and refrigerator. The canning made from bitter peppers can be stored well at room temperature, even without metal lids. The preservative in this case is honey and the bitter vegetable itself.
