TOP 11 simple recipes for making pickled peppers for the winter
Canning is not only a technological process that is able to preserve vegetables for the winter. This is a way of preparing delicious homemade snacks or complete meals that are rich in healthy vitamins and also have excellent taste characteristics. To prepare pickled peppers, different varieties are chosen: the blanks are made from hot red or sweet bell peppers, they can be stored all winter.
Features of pickling pepper for the winter
Marinating is one of the types of canning, which helps to preserve the quality of vegetable crops when treated with acids with the addition of table salt.
Most often, vegetables are pickled. They become softer and can be stored for a long time. When pickling, it is customary to add different ingredients:
- herbs;
- salt, sugar;
- oil;
- spice.
At the same time, peppers of different types can be cut in different ways, the cooking time of the pickled vegetable and its appearance depend on the cutting method. Peppers are cut into strips (thin or bulky), slices (2, 4 or 6 parts), pieces (optionally).
Most recipes involve blanching. This means that vegetables are treated with boiling water or steam. Some housewives prefer to cook them until soft.
Information! The thinner and finer the slicing, the faster the marinating process.
How to choose and prepare the main ingredients
Vegetables are selected upon reaching the consumer degree of ripeness. In this case, the condition of the fetus depends on the type of harvest. Cut overripe bell peppers may be suitable for processing.
For preserving whole peppers or parts thereof, select only undamaged specimens. A red or green hot chili is chosen and then prepared with gloves so as not to burn the skin on the hands.
Preparing containers for canning
Marinating involves long-term storage. For him, choose glass jars with hermetically sealed screw caps. Before laying out pickled vegetables, they are sterilized.
The best recipes
The most successful pickling recipes become popular over time. They are inherited, stored in family pantries.
The classic way of pickling in jars
The easiest pickling option. A marinade is prepared for him according to the recipe:
- 200 milliliters of oil and vinegar;
- 50 grams of salt;
- 300 grams of sugar;
- spices, herbs, garlic - to taste;
- 1 liter of water.
Chopped pepper is poured with marinade. Boil for 2 minutes. Placed in jars, sterilized.
Without sterilization
To marinate bell peppers, take the marinade according to the previous recipe, prepared without adding water. The marinade is boiled for 2 minutes, cut into slices are poured, boiled for 10 minutes.
With oil and garlic
A head of finely chopped garlic is added to the classic marinade recipe. When cooking, it is recommended to use vegetables of different colors so that the workpiece looks colorful and bright.
With garlic and fresh herbs
To prepare the marinade, garlic, peppercorns are fried in 250 milliliters of oil, then 200 milliliters of vinegar, 200 milliliters of water, 200 grams of sugar, 100 grams of salt are added. Prepared pieces are poured with marinade, boiled, 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 laid out in jars, poured with marinade.
Bell pepper with honey and vinegar
Preservation of pepper with honey means additional boiling of the marinade. Parts of the vegetable are first boiled in honey-vinegar marinade, then laid out in jars. The liquid is boiled over medium heat for 15 minutes, a little water is added to restore volume.
In tomato paste
For pickling pepper, take 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 with paste.
With apples
Pepper and apples are taken according to the 2: 1 formula. Hard sour varieties are suitable for this recipe. The components are cut randomly, blanched separately. In this case, the peppers are boiled for 3 minutes, apples - 1 minute. They are laid out in banks, alternating layers. Then it is poured over with a classic marinade.
With onion
Onions are cut into half rings, fried until golden brown. Prepared vegetable slices are boiled, laid out, sandwiched with fried onions. The last layer is tamped a little, poured with a classic marinade, bay leaf is added, rolled up.
With the addition of carrots
Everyone's favorite recipe for stuffed peppers in marinade. Vegetables are peeled, washed, boiled for 10 minutes until soft. Carrots and onions are fried until soft, salted and pepper. The mixture is filled into a cavity and laid out in jars so that the contents remain inside. Tomato paste is diluted with a classic marinade, the workpiece is poured, closed, sterilized, put upside down for several days.
Pickled chili peppers
The pods are cut into rings, laid out in prepared small containers. Mix 2 teaspoons of salt with 4 tablespoons of sugar, pour 1 cup of vinegar until completely dissolved. Pepper is poured with marinade, removed to the lower shelf of the refrigerator. After 2-3 days, the pickled chili is ready.
Storage rules and shelf life of blanks
If all technological methods are observed, pickled canned food can be stored until next year.
- Without sterilization, the workpieces are stored in the refrigerator for 1 month.
- Snacks prepared without vinegar should not be stored for more than 14 days.
- A cellar is suitable for storing sterilized canned food, where the air temperature remains stably low.
Homemade canned products can be stored for up to 2 years, after this period it is not recommended to eat them, since chemical processes, despite the influence of vinegar, gradually change the color, taste and structure of ingredients.
