Pickled Sweet Peppers Recipes

Preparation of ingredients

It is recommended to marinate only thick-walled vegetables that have hard and thin walls, it is better not to take them. Marinade filling is usually made from granulated sugar, fine salt and acid - apple or acetic acid. You should use non-hard, clean, odorless and tasteless water. Marinades are prepared in a bowl or a large pan made of stainless steel or enamel. Before pickling bell peppers at home, wash it, remove the seeds and tail, and then blanch in boiling water for about 5 minutes to soften the vegetable.

Video "Pickled bell peppers"

In this video, you will learn the recipe for a delicious pickled pepper.

Simple recipes

There is more than one simple method of twisting peppers. We offer you proven recipes for every taste.

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This blank looks very nice. For her, 3 kg of bell peppers of three colors are used, which gave the name to this wonderful appetizer: green, yellow and red. Garlic and dried dill are also used. To obtain the marinade, you need 0.5 cups of vegetable oil, three quarters of a cup of vinegar, and another 2 tbsp. l. salt and 0.5 cups granulated sugar.

Vegetables are washed and prepared, cut into small strips of approximately the same size. Water is poured into a large saucepan, sugar and salt, vegetable oil and vinegar (9%) are added. All this is boiled and peppers fall asleep. You need to cook for about 20 minutes. Then the vegetables are taken out, allowed to cool and laid out in half-liter jars, which must first be sterilized. Next, garlic teeth and dill are added, the solution is poured, the containers are covered with lids and sterilized for no more than 15 minutes.

With greens

Many housewives love pickled peppers with herbs. To prepare it, you will need 1 kg of vegetables, 0.5 cups of vegetable oil, 1 head of garlic, as well as a bunch of dill, parsley, cilantro and marjoram, another 1 tbsp. l. salt and 1 tsp. vinegar in 1 liter of water.

The prepared fruits should be fried on both sides until a crust appears and placed in jars, alternating with chopped herbs. Next, you need to fill in the marinade solution, after which the containers are covered with lids and sterilized. The pickled delicacy is stored in a cool place.

For stuffing

For a 3-liter jar, you will need 1.5 kg of vegetables, 6 allspice peas, a celery branch, 4 bay leaves, salt to taste. To marinate all this, you need 1.5 liters of water, to which add 1 tbsp. l. salt, the same amount of sugar, as well as 2 tbsp. l. vinegar.

Medium-sized peppers are used, which are washed, peeled from the core and stalks. Water is poured into a saucepan, salt is poured and boiled, peppers are blanched there for 3 minutes, dropping them into a container for a couple of pieces. Vegetables are laid out in jars, poured with hot marinade solution made from water, granulated sugar, salt, peppercorns and celery, it should boil for up to 5 minutes. First, vinegar is poured into the container, after which the containers can be rolled up.

Spicy

The appetizer is spiced up by red peppers, which need 200-300 g, allspice peas in the amount of 7 pieces, 4 cloves buds, 2 cm of horseradish root. 2 cherry leaves, 1 pinch of dill seeds, 3 garlic cloves are also used. To prepare the filling, you need 4 tbsp. l. salt, half as much sugar, 1 tsp. vinegar per 1 liter of water and a half liter jar.

The pods need to be washed, the tails should be cut off a little, but the fruits should remain intact. The horseradish root is cut into pieces, the cherry leaves are washed, the garlic cloves are peeled. Spices are placed at the bottom of the containers, the peppers are placed vertically and poured with a hot solution of water, sugar and salt. Then you need to cover the jars and leave for 15 minutes. The solution is poured into a saucepan, boiled, again poured into containers and kept for 5 minutes, boiled again, vinegar is poured into the containers before pouring.

In oil

The ingredients of the dish are peppers in an amount of 2.5 kg, as well as 1.5 liters of water, 200 ml of oil, 220 g of granulated sugar and 60 ml of salt, 170 ml of vinegar, take as much garlic teeth as you like.

The washed and prepared fruits are cut into large plates, the marinade filling is cooked, the peppers are dipped into the pan with it in portions and boiled for no more than 20 minutes, covered with a lid. Vegetables must be removed and placed in sterile jars, filled with hot solution, sterilized for about 5 minutes and rolled up.

Without sterilization

According to the recipe, 4 kg of fruits are needed, for the preparation of the filling, 2 liters of water, 420 ml of vinegar, 0.5 kg of granulated sugar, 270 ml of vegetable oil, 4 bay leaves, 2 g of black pepper and 100 g of salt are used.

The peppers are cut into pieces along the length, then placed in portions in a boiling brine, where they are kept until the bright color changes. After that, they need to be laid out in containers in a vertical position, the top layer can be horizontal, add fill and roll up.

Peppers are unique vegetables, they go well with zucchini, eggplant, tomatoes, carrots and even apples.

Such a twist is very tasty, like a baked pepper with dry Italian herbs. There are recipes according to which honey is added to the dish instead of sugar, thanks to this contrast, the product has an exquisite and unusual taste.