15 Easy Pickled Bell Pepper Recipes for Winter
Source: Veronika Idiyat, AdobeStockPickled bell peppers turn out aromatic, slightly crunchy, and very tasty. Properly prepared peppers retain their appetizing color and hold their shape. In winter, it's the best way to decorate a festive table or simply add color to everyday meals. We're sharing 15 excellent recipes!
1. Pickled Peppers for Winter – Classic Recipe
Source: uspeh-dacha.ruThis basic recipe can easily be enhanced with any spices and additions to your taste.
You will need: 1.5 kg bell peppers, 500 ml water, 65 ml vinegar, 100 ml vegetable oil, 150 g sugar, 1 tbsp salt, 2 bay leaves, 6 allspice peppercorns.
Preparation: Boil water with all ingredients except the peppers. Place the arbitrarily cut peppers into the marinade and cook for 3-4 minutes. Transfer them to sterilized jars, add a little more marinade, and seal.
2. Pickled Peppers with Onions for Winter
Source: daringgourmet.comTo make the preserve even more vibrant, you can use purple onions.
You will need: 2 bell peppers, 1 onion, 300 ml water, 2 tbsp vinegar, 1 tbsp vegetable oil, 1 tbsp sugar, 1 tsp salt, spices.
Preparation: Slice the onion into feathers and the bell pepper into strips. Place them in a jar and add spices to taste. Boil water with the remaining ingredients, pour this marinade over the peppers, and sterilize the jar for another 20 minutes in boiling water. Seal the preserve for winter.
3. Pickled Bell Peppers with Celery
Source: youtube.comFor this recipe, you need celery leaves, which will add more aroma to the marinade.
You will need: 1 kg bell peppers, 1 hot pepper, 1 onion, 3 celery leaves, 6 cloves garlic, 1 tbsp salt, 1.5 tbsp sugar, 50 ml vinegar, 3 bay leaves.
Preparation: Arbitrarily chop the onion and bell peppers, finely chop the hot pepper, and arrange everything in sterilized jars with celery, garlic, and bay leaf. Pour boiling water over the peppers, leave for half an hour, drain this water, and boil it again. Pour boiling water over the peppers again for half an hour, then drain the water again and boil it. Add sugar, salt, and vinegar to it, pour the resulting marinade over the peppers, and seal for winter.
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4. Pickled Fried Peppers for Winter
Source: zdorovogotovim.ruIf you want to preserve whole peppers, make several holes in the fruits with a toothpick.
You will need: 500 g bell peppers, 100 ml water, 3 cloves garlic, 2 tbsp vegetable oil, 6 allspice peppercorns, 1 tsp salt, 3 tsp sugar, 1 tbsp vinegar.
Preparation: Wash the peppers, cut them as desired, and fry them in oil over medium heat under a lid until browned on all sides. Pack them tightly into a jar with chopped garlic and allspice. Add salt, sugar, and vinegar, pour boiling water into the jar, and sterilize the preserve for 20 minutes in boiling water. Seal for winter.
5. Pickled Bell Peppers with Cabbage for Winter
Source: fedoskinolife.ruOriginal stuffed peppers – a complete dish, not just a mundane appetizer.
You will need: 24 bell peppers, 2.5 kg cabbage, 1 kg carrots, 150 g garlic, 1 tbsp mixed peppers, 1.5 L water, 3 tbsp salt, 200 ml vinegar, 200 ml vegetable oil, 300 g sugar.
Preparation: Finely shred the cabbage, grate the carrots, remove the cores from the peppers and pour boiling water over them for 3 minutes. Tightly stuff the peppers with vegetables and arrange them in clean jars. Boil water with salt, sugar, and oil, pour in the vinegar, bring to a boil again, and pour over the peppers. Seal the jars for winter.
6. Whole Pickled Peppers for Winter
Source: pinterest.comIt's best to mix peppers of several colors.
You will need: 2 kg bell peppers, 1 L water, 150 ml vinegar, 1 tbsp salt, 150 ml vegetable oil, 200 g sugar.
Preparation: Wash the peppers and prick them in several places with a fork. Boil water with all other ingredients, place the peppers in this marinade, and cook for 7-10 minutes. Transfer them to sterilized jars, pour marinade over them, and seal.
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7. Pickled Bell Peppers with Apples
Source: attuale.ruChoose small garden apples of sweet and sour varieties.
You will need: 700 g bell peppers, 700 g apples, 260 g onions, 1 L water, 25 g salt, 50 g sugar, 50 ml vinegar, 40 g salt, 2 bay leaves.
Preparation: Slice the onion into rings, the peppers into strips, and the apples into wedges. Place them in clean jars, pour boiling water over them, and leave for 10 minutes with the lid on. Drain this water, add the remaining ingredients to it, and bring to a boil again. Pour over the peppers again and seal the jars.
8. Pickled Bell Peppers with Honey
Source: rutube.ruPerfect sweet peppers with an even brighter taste and aroma.
You will need: 1 kg bell peppers, 700 ml water, 120 g honey, 80 ml vegetable oil, 50 ml vinegar, 1 tbsp peppercorns, 3 cloves, 1 tbsp salt.
Preparation: Slice the bell peppers into strips. Bring water to a boil with all other ingredients, stir, add the peppers, and bring to a boil again. Cook the preserve for 3-4 minutes, arrange the peppers in jars, pour marinade over them, sterilize the jars for 15 minutes, and seal for winter.
9. Pickled Baked Peppers for Winter
Source: mirtesen.ruIf you prefer softer pickled peppers, try this recipe!
You will need: 1 kg bell peppers, 100 ml vegetable oil, 8 black peppercorns, 4 cloves garlic, 2 tsp salt, 4 tbsp sugar, 4 tbsp vinegar, 500 ml water.
Preparation: Cut the peppers into quarters, place them on foil, and drizzle with oil. Bake them for 20-30 minutes in the oven at 200 degrees. Let the peppers cool slightly and pack them tightly into jars with garlic and pepper. Evenly distribute salt, sugar, and vinegar among the jars, pour boiling water over them, and seal the preserve for winter.
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10. Pickled Peppers with Garlic and Mustard for Winter
Source: lobsterhouse.ruA piquant, yet very simple to prepare marinade – simply a find.
You will need: 2.5 kg bell peppers, 1 L water, 1 cup sugar, 1 cup vinegar, 2 tbsp salt, 1/2 cup vegetable oil, 2 tbsp peppercorns, 3 tsp mustard seeds, 1 head garlic, 1 bunch each of dill and parsley.
Preparation: Arrange herbs, garlic, peppercorns, and mustard in sterilized jars. Arbitrarily chop the bell peppers. Boil water with sugar, salt, oil, and vinegar, and cook until dissolved. Add the peppers and cook for another 4 minutes. Arrange the peppers with marinade in jars and seal.
11. Pickled Bell Peppers without Sterilization
Source: ecopeak.ruIt is enough to just wash the jars with baking soda or scald them with hot water.
You will need: 2 L water, 4 kg bell peppers, 400 ml apple cider vinegar, 500 g sugar, 250 ml vegetable oil, 100 g salt, 4 bay leaves, 1 tsp each of cloves, star anise, coriander, and peppercorns.
Preparation: Slice the sweet peppers into strips. Boil water with all other ingredients. Dip the peppers into the marinade in batches for a couple of minutes and pack them tightly into jars. Bring the marinade to a boil again, pour it over the peppers, and seal with lids.
12. Pickled Peppers in Tomato Juice for Winter
Source: food.inmyroom.ruHomemade tomato juice without salt or other additives is best.
You will need: 5 kg bell peppers, 100 g sugar, 6 tbsp vinegar, 3 L tomato juice, 1 tsp peppercorns, 3 bay leaves, 1 cup vegetable oil, 4 cloves, 4 cloves garlic.
Preparation: Boil tomato juice with sugar, salt, and all spices. Pour in vinegar and oil, and bring to a boil again. Add the peppers cut into wedges to the marinade and cook for 10-15 minutes. Arrange them in sterilized jars, pour tomato juice over them, and seal.
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13. Pickled Peppers with Eggplant for Winter
Source: mavink.comIt's impossible to pass by this classic combination of vegetables!
You will need: 1.5 kg bell peppers, 1.5 kg eggplants, 2 hot peppers, 2 heads garlic, 1 cup vegetable oil, 340 g sugar, 2 tbsp salt, 1 tbsp vinegar.
Preparation: Slice the eggplants into rounds and fry them until browned on both sides in vegetable oil. Prick the bell peppers with a fork and bake them in the oven until tender at 220 degrees, then peel and slice them into strips. Finely chop the hot pepper and garlic, and arrange everything in sterilized jars. Boil 1 liter of water with sugar, salt, and vinegar, pour this marinade over the vegetables, and seal for winter.
14. Pickled Peppers for Stuffing for Winter
Source: vosadu-li-vogorode.ruSuch peppers are not too good as a standalone appetizer, but they are excellent for cooking dishes.
You will need: 12 bell peppers, 3 tbsp vinegar, 3 tbsp salt, 2 tbsp sugar, 2 L water.
Preparation: Remove the stems and seeds from the peppers, pack them tightly into jars, pour boiling water over them, and leave for half an hour with the lids on. Drain this water, boil it again with salt, sugar, and vinegar, and pour it over the peppers again. Seal the preserve for winter.
15. Pickled Bell Peppers with Citric Acid
Source: pinterest.comAn excellent alternative version of peppers without vinegar in the marinade.
You will need: 1-1.5 kg bell peppers, 1 L water, 70 g sugar, 35 g salt, 8 g citric acid.
Preparation: Slice the bell peppers into strips, parboil for 5 minutes, and place them in clean jars. Boil water with sugar, salt, and citric acid, pour it over the peppers, and sterilize everything for another 20 minutes in boiling water. Seal with lids.
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