5 recipes tasty pickled pepper

Classic - in oil, fragrant - in honey, and baked and stuffed cabbage and carrots.

For marinating pick fleshy juicy vegetables: so the workpiece to be tastier. And so they were even and beautiful, use peppers of different colors.

After seaming the banks need to turn, wrap some thick warm thing and leave until cool.

1. Classic pickled peppers with oil

Pepper turns incredibly fragrant, moderately sweet and very tasty.

Ingredients

• 1½ kg pepper (weight of treated fruits);
• 500 ml of water;
• 100 ml of vegetable oil;
• 65 ml of vinegar 9%;
• 150 g of sugar;
• 1 tablespoon salt;
• 5 peas allspice;
• 1-2 bay leaves.

Ingredients designed to 3 cans volume ½ liter.

preparation

Clean peppers from seeds and stalks and cut into large pieces.

The pan pour water, oil and vinegar. Add sugar, salt, allspice and lavrushku. Stirring, bring to a boil the marinade on high heat.

Pour in the marinade prepared peppers and stir. Again bring to a boil over medium heat and boil for 5 minutes.

Arrange the peppers on Sterilize jars, Pour boiling marinade and roll up.

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2. Whole pickled peppers

Such pickled peppers especially for stuffing. Just take the vegetables out of the jar, spread on them stuffing and cook the dish as usual.

Ingredients

• 1½-2 kg peppers (about 12-15 medium vegetables);
• about 2 liters of water;
• 2 tablespoons of salt;
• 1 tablespoon sugar;
• 3 table vinegar 9%.

Ingredients designed to 3 L volume jar.

preparation

Clean the peppers from seeds and stalks. Cut off the tops, so that then stuffed vegetables was convenient.

Put the peppers in a clean jar. To fit more, insert them into each other. Fill the jar to the brim with boiling water, cover and leave for half an hour.

Pour the infused water in a saucepan and add the salt and sugar. Bring to the boil and cook for another 2 minutes.

Pour vinegar and peppers to boiling brine and roll up the bank.

How to cook stuffed peppers on the classic recipe →

3. Pickled peppers with honey

Honey makes peppers even sweeter, more fragrant and tastier.

Ingredients

• 1 kg of sweet pepper (weight of treated fruits);
• 700 ml of water;
• 120 g honey;
• 80 ml of vegetable oil;
• 50 ml of vinegar 9%;
• 1 tablespoon salt;
• 9 peas black pepper;
• 3 bud of dried cloves.

Ingredients designed to 3 cans volume ½ liter.

preparation

Clean the peppers from seeds and stalks and cut into long strips along.

The pan pour water, add honey, oil, vinegar, salt, ground black pepper and clove. Stirring, bring to a boil the marinade on high heat.

Put the peppers in a pan, stir and again bring to a boil over medium heat. Then reduce it and cook for another 3-4 minutes. Peppers will remain slightly crunchy. But if you boil a few more minutes, they will become softer.

Arrange the vegetables on the sterilized jars. If the inside gets the marinade, return it to the pot. Boil the mixture, pour it peppers and cover lids.

At the bottom of the pan put a clean cloth and put to peppers. Pour into pan warm water so that it covers the shoulders of cans. Bring water to a boil over low heat sterilize banks 15 minutes and roll up.

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4. Marinated roasted peppers

To prepare this delicious snacks do not have to spend a lot of time and effort. The main work is done for you oven.

Ingredients

• 1 kg of sweet pepper (weight of treated fruits);
• 100 ml of vegetable oil;
• 6 peas black pepper;
• 4 garlic cloves;
• 2 teaspoons of salt;
• 4 tablespoons sugar;
• 4 tablespoons vinegar 9%;
• about ½ liter of water.

Ingredients designed to 2 ½ liter volume banks.

preparation

Clean the peppers from the stalks and seeds and cut each in half lengthwise or vegetable into quarters. Cover the baking sheet with foil and spread butter on it.

Put peppers on a baking tray and put into a preheated 220 ° C oven for 30-35 minutes. If vegetables begin to burn, gently mix them. Remove the baked peppers from the oven and let it sit for a few minutes, so they have cooled slightly.

At the bottom of each of sterilized jars lay 3 pea black pepper, diced plates 2 garlic cloves, 1 teaspoon salt, and 2 tablespoons sugar and vinegar.

Put the peppers in jars and pour boiling water to the brim. Roll up the banks and gently shake to dissolve seasonings.

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5. Marinated peppers, stuffed cabbage and carrots

The highlight of this already in the original snack that vegetables are marinated in tomato juice.

Ingredients

• 1½ kg of pepper;
• 1½ kg cabbage;
• 1 large carrot;
• 2½ tablespoon salt;
• 1 l of tomato juice;
• 75 ml of vinegar 9%;
• 200 ml of vegetable oil;
• 100 g of sugar.

Ingredients designed for banks 4 1 liter.

preparation

Cut the peppers from the top and remove the seeds. Finely shred the cabbage and grate the carrots on a coarse grater.

Mix cabbage, carrot and 1 tablespoon salt. Remember the hands and leave for 15-20 minutes. Then made of pepper vegetable mixture.

Pour into a saucepan tomato juice, vinegar, and oil and add salt and sugar. Bring to the boil on a high flame. In another pan Put stuffed peppers and fill with boiling marinade.

Bring to the boil, reduce heat and simmer for about 20 minutes. Stick peppers into sterilized jars, pour the marinade and roll up.

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see also

• 4 squash caviar recipe that you can prepare for the winter →
• 10 simple and delicious salads in the winter →
• 5 calves simple recipes eggplant →