Since in our country the warm season is not long, and you need to eat healthy vegetables and fruits all year round, it is customary to make all kinds of preparations for the winter. This review is dedicated to a wonderful appetizer - pickled bell peppers.
Recipe content:
- Features of cooking
- How to pickle bell peppers
- Marinade for bell pepper
- Pickled bell pepper with garlic
- How to pickle bell peppers for the winter
- A quick pickled bell pepper recipe
- Video recipes
Bell pepper is a very popular and demanded vegetable among housewives, therefore, there are a lot of blanks with it. Pickled pepper remains one of the most famous and beloved. It is good both as an appetizer, and as a side dish, and for cooking soups, and preparing salads, and other dishes. The appetizer is suitable not only for the everyday menu, but also for the festive table, and it will also always help out when guests unexpectedly arrive. Therefore, learning how to make pickled sweet Bulgarian pepper is definitely worth it to everyone who has sympathy and weakness for it.
Features of the preparation of pickled sweet bell peppers
- Pickled peppers have a sweet and sour taste, do not lose their fresh properties, they are juicy and crunchy. So, when canning and salting, it retains up to 80% of vitamins and minerals, and this is one of the most useful types of vegetables.
- For pickling, it is desirable to choose a fleshy vegetable of milk ripeness, with thick walls, yellow or red. Such fruits will be more tender.
- Peppers are pickled whole and in pieces. But it is more practical to make it whole, because when opening the jar, there are more possibilities for its use.
- Sweet peppers for winter preparation are wonderful both on their own, but in a company with other vegetables like tomatoes, zucchini, squash, cauliflower or zucchini, it is also good.
- Before canning, bell peppers can be stuffed.
- Suitable as spices, roots and seasonings for canning peppers: garlic, onions, celery, dill, parsley, oregano, thyme, bay leaf, tarragon, black pepper.
How to pickle bell peppers?
Pepper is pickled both independently and with additional components in all kinds of vegetable platters with the aforementioned vegetables. Before pickling, pepper pods are sorted by size, washed, and the stalk and seeds are removed. You can cut the pepper into halves, slices, rings, strips, or leave whole.
Marinades for sweet peppers are made slightly acidic with a content of 2% vinegar essence, 4% salt and sugar each. Usually the fruits are rolled up in jars with a capacity of 0.5 liters, maximum 1 liter. It is not advisable to use larger containers, because pickled peppers are primarily an appetizer. Pasteurize the product: 0.5 l. - 30 minutes, 1 liter - 40 minutes. So, pickle Bulgarian pepper in Bulgarian.
- Caloric content per 100 g - 25 kcal.
- Servings - 1 Can
- Cooking time - 30 minutes
Ingredients:
- Sweet bell pepper - 10 pcs.
- Acetic acid - 1 tsp
- Salt - 2 tablespoons
- Sugar - 3 tablespoons
- Black peppercorns - 8-10 pcs.
- Bulb onions - 1 pc.
- Carnation - 3-4 buds
Step by step cooking:
- Pre-process vegetables, peel, wash and dry. Cut the tails from the pepper and remove the seeds, and remove the husk from the onion and cut into slices.
- Dip the peppers into a large saucepan, cover with water and boil.
- Pour 1 liter of blanched pepper water and boil. Add salt, sugar, marinade and bring to a boil again.
- Put peppercorns, onions and cloves in sterilized jars. Place the peppercorns in dense rows to the very top of the container.
- Pour the boiling marinade over the vegetables and pour in the vinegar.
- Roll up the containers with sterilized lids, turn over the back side, wrap them in a warm blanket and leave to cool completely.
- Store cooled jars in a cool place.
Advice:
- If you stuff the peppers, then first soak them from the marinade in chilled boiled water.
- If you use a triple fill for this recipe, then in winter you can store the workpiece at room temperature. However, then the peppers will be softer and not particularly crispy.
Sweet bell pepper marinade
Along with pickled eggplants, cabbage, tomatoes, cucumbers - Bulgarian pepper takes its one of worthy places. This is a very tasty appetizer that few people will refuse to eat. There are many varieties of marinades for this vegetable, but we share the most famous and popular among housewives.
Ingredients:
- Bulgarian pepper - 2 kg
- Sugar - 100 g
- Salt - 1, 5 tablespoons
- Vegetable oil - 100 g
- Table vinegar 9% - 100 g
- Water - 1 l
- Hot pepper (optional) - 2 pcs.
Step by step cooking:
- Wash the pepper, remove the stalks with seeds and cut into 4-6 pieces.
- Pour water into a saucepan and boil. Add sugar, salt, vinegar and oil.
- Add half of the prepared pepper immediately. Add 1-2 hot pepper pods if desired. Boil and cook for 3-5 minutes.
- From the marinade, transfer the pepper to a 3 liter jar, and put the remaining pepper in the marinade and boil for 3-5 minutes as well. Then add to the same jar.
- Pour the remaining marinade over the vegetables, roll up the lids and cool slowly with a warm towel. Put the workpiece in the refrigerator and after a couple of days the peppers will be ready and can be served.
Pickled sweet bell peppers with garlic
This recipe is good because peppers can be peeled and cut in advance, for example, a day in advance, and stored in the refrigerator. Also, when preparing this recipe, be prepared for a strong and pungent smell, especially in the first 2 hours of boiling salamur. But when you go through all the cooking steps, you will have an amazing meal result.
Ingredients:
- Red bell pepper - 10 kg
- Table vinegar - 0.5 l
- Vegetable oil - 0.5 l
- Garlic - 250 g
- Sugar - 400 g
- Salt - 2 tablespoons
Step by step cooking:
- Put peeled garlic passed through a press into a cauldron or a thick-bottomed dish, pour in vinegar and oil, add sugar and salt. It is this mass that is called salamur.
- Peel the bell peppers from seeds and stalks, cut into 4-6 parts and throw them into the salamur. Boil food for 5 minutes.
- After that, in clean, sterilized, dry and warm jars, fold the pepper tightly to the very top and fill with boiling brine.
- Seal the jar with lids and leave to cool, wrapped in a blanket.
How to pickle bell peppers for the winter?
This recipe for harvesting peppers requires minimal costs and affordable products. At the same time, using the workpiece in winter, you can get vitamins that are not enough for the body. For this recipe, it is advisable to use bell peppers of different colors. Since by combining the layers of the vegetable when laying in jars, the appetizer will look very original.
Ingredients:
- Bulgarian pepper - 5 kg
- Bitter pepper - 5-7 pcs.
- Water - 0.5 l
- Vegetable oil - 200 g
- Acetic acid 9% - 200 g
- Garlic - 3 heads
- Parsley - a bunch
- Sugar - 200 g
- Salt - 3 tablespoons
Step by step cooking:
- Pour water into a saucepan, add oil, vinegar, sugar, salt and bring everything to a boil.
- Peppers (bitter and sweet), peel from seeds and stalks, wash and dry.
- Dip the prepared peppers into the boiling marinade and soak them for 7-8 minutes. Vegetables can be cut in slices if desired.
- Put the boiled peppers in sterilized jars, layering with finely chopped garlic and chopped parsley. Roll up the blank with lids and leave it under a warm blanket until it cools completely.
Quick Pickled Sweet Bell Pepper Recipe
Along with quick recipes for pickling cabbage, cucumbers, tomatoes and other joys of summer, bell peppers will deserve its place of honor. A quick, spicy pepper pickled in just a day, with a garlic aroma, is no different from the one prepared for the winter. It is not too soft, but with a slight crunch.
Ingredients:
- Sweet bell pepper - 2 kg
- Vegetable oil - 100 ml
- Salt - 100 g
- Hot pepper - 1 pod
- Sugar - 1, 5 tablespoons
- Water - 1 l
- Table vinegar 9% - 100 ml
Step by step cooking:
- Peel peppers from stalks, seeds and unnecessary things. Cut into several not very small pieces, depending on the original size of the fruit.
- Boil water to make the marinade. Add sugar and salt, add oil and vinegar. Put hot pepper there.
- Then add the prepared bell peppers and bring the food to a boil. Cook for no more than 5 minutes.
- Choose a convenient pickling container and place the boiled peppers in it. Pour marinade over them, let cool and refrigerate.
- After a day, the pepper will be marinated, and you can taste it, and after two days it will be absolutely ready.
Video recipes:
