If you like spicy vegetable snacks, I recommend making this. The beauty of these quick pickled vegetable recipes is that you don't have to wait until winter to try them. By pickling peppers, you will get an excellent addition to baked or new potatoes. Today there are a large number of recipes for quick pickled bell peppers. There are two ways to marinate peppers – with or without marinade.

Instant bell pepper, the recipe for which we will look at today, always turns out very tasty due to the sweet and sour marinade and aromatic spices and herbs. You can eat it, like Korean or quick zucchini, within a few hours after cooking.

Ingredients for two liters of water:

• Bell pepper – 1 kg.,
• Parsley – 1-2 sprigs,
• Garlic – 3-4 cloves,
• Salt – 3 tbsp. spoons,
• Bay leaf – 1-2 pcs.,
• Rosemary – 1 sprig,
• Sunflower oil – 2 tbsp. spoons,
• Vinegar - 4 tbsp. spoons,
• Sugar – 2 tbsp. spoons,
• Allspice peas – 5-7 pcs.

Instant pickled bell peppers - recipe

Wash Bulgarian. Cut into four pieces. Rinse the pepper slices under water to remove the seeds. Peel the garlic. Wash the rosemary and parsley.

Pour water into a saucepan and bring to a boil. Place the pepper halves in it. Place bay leaf and garlic cloves in a saucepan with pepper.

Add a couple of allspice peas. You can also add mustard seeds or black pepper.

Add table vinegar and sunflower oil.

After this, add salt and sugar.

Mix the marinade with pepper. Add a sprig of parsley and rosemary.

Remove the pan from the stove. Prepare a clean jar in which to marinate instant bell peppers. Sterilize it. Place bell pepper slices in a jar, add garlic, bay leaf, rosemary and parsley.

Pour hot marinade over bell peppers. Close the jar with a lid. After cooling, put it in the refrigerator. Instant pickled bell peppers can be tasted within 3-4 hours after placing them in jars. As for me, it tastes better after a day. Marinated prepared according to this recipe instant bell pepper Can stand in the refrigerator for no more than one week. Bon appetit.

Try making baked pickled bell peppers.

Ingredients:

• Bell pepper – 1 kg.,
• Salt – 1 teaspoon,
• Apple cider vinegar – 3 tbsp. spoons,
• Olive oil – 1 glass,
• Ground black pepper - a pinch,
• Garlic – 1 head,
• Sugar – 1 tbsp. spoon,
• Dried Provençal herbs – 1 teaspoon.

Baked pickled bell peppers – recipe

Wash and dry bell peppers. Place on a baking sheet and bake in the oven at 200C for 15-20 minutes. Next, put it in a bag and let it steam for about 15 minutes. After this, cut the pepper into two parts.

Remove seeds from bell pepper halves. Prepare the dressing. Pour olive oil into a bowl. Add salt, vinegar and sugar to it. Add dried Provençal herbs and ground black pepper.

Squeeze the garlic through a press. Mix the marinade. Place the roasted peppers in a plastic tray. Top it with aromatic dressing. Next, add a layer of peppers again. Pour the marinade over again. Close the tray and place it in the refrigerator. Instant baked pickled bell peppers can be tasted 2 hours after marinating.

Summer will fly by before you know it, and you want to stock up on the gifts of nature for the winter, so that you can later take out pieces of summer from the basement and enjoy the taste. Today we’ll look at how to seal marinated bell peppers for the winter; recipes with photos will help you choose the best option from the proposed options and stock up on delicious preserves for the winter.

Products:

• Pepper thick and juicy 5 kg
• Bay leaves 5 pcs
• Black pepper - 25 peas
• A little chili
• Cloves 5 pieces
• Garlic 5 cloves

For the marinade:

1. Granulated sugar 7 spoons
2. Mineral water 1.5 liters
3. Salt 1.5 spoons
4. Vinegar 9% – 50 ml

Clean the clean vegetable from all excess, divide into four long slices, or even six. Fill the cooking container with mineral water and put in all the other products, wait until it boils. Since there is a lot of pepper, and all of it will not fit at once, we lower it into the pan in parts and cook for 5-6 minutes. The main thing is not to overcook it; crispy it will be much tastier.

Place 4-5 peppercorns, one clove and bay leaf, a small piece of chili and a clove of garlic into sterilized jars. Using a slotted spoon, remove the peppers and place tightly in the jar. This process is a little tricky as the peppers are hot, so be careful. Close with a key or screw on the lids. Be sure to turn it over, and of course wrap it in something warm.

Pepper is a wonderful snack for the winter; it is prepared for the winter with sugar, honey, with vegetables and alone. The following recipe is simple and quick to prepare.

Sweet and sour pepper, simple recipe

Products:

• Sweet pepper, (all colors) 1.5 kg
• Vinegar 200 g – 9%
• Water 300 ml
• Vegetable oil (preferably odorless) one glass
• Fine sugar half a glass
• Garlic 5 cloves
• Pepper pots 8 pcs
• Bay leaf 3 pieces

Peel the peppers and cut into small slices, place all other products in a saucepan or other container for cooking. Immediately lower the vegetable and blanch for five minutes. Place the prepared peppers in clean jars, lay out multi-colored slices (this will look beautiful), and pour in the marinade. Sterilize in a water bath for 15 minutes. Cover and place upside down in a warm place.

Marinated bell peppers with butter

Products:

• 5 kg pepper, ideally red fleshy one
• Marinade:
• 200 g white sugar
• Liter of water
• Glass of vinegar
• 200 ml sunflower oil (unflavored)
• 2 bay leaves
• 2 clove buds
• 2 full spoons of table salt

In an enamel bowl, bring to a boil all the ingredients for the syrup, except vinegar, which you add at the end. Keep the vegetable cut into four parts in boiling water for 2 minutes in another container. Remove with a slotted spoon and place in the dressing, which is kept on low heat, boiling for no more than five minutes. Place soft peppers in clean jars; no need to compact them too much. Fill the jars with yushka and close with a key.

Pickled peppers without sterilization

• 4 kg of meaty peppers, different colors possible
• Products for marinade
• 450 g vinegar 6%
• 2 liters of water
• 500 g granulated sugar
• 250 g sunflower oil
• 2 g ground pepper
• 4 bay leaves

Mix all the ingredients for the marinade and put on fire. Peel the pepper from all excess and divide into slices, the size you prefer. Place in portions into the boiling marinade, blanch until the pepper changes color, but do not overcook. Pack into jars, fill with brine and roll up. Place lids down and wrap.

Red sweet bell pepper with honey

Products:

• 3 kg fruits
• Garlic
• Vegetable oil
• Marinade:
• 600 ml water
• 120 g honey
• 90 g table salt
• 300 g sugar
• 1 spoon 70% essence

Yield: 6-7 half-liter jars

Peeled pepper, cut into several pieces, pour over boiling water. In an enamel saucepan, boil water with salt, sugar, and finally add honey and essence. Place one chopped garlic and 5 ml of boiled vegetable oil in clean, prepared half-liter jars.

Add enough pepper to the marinade to cover it with liquid. As soon as the marinade boils again, time it for 3 minutes. Place tightly into jars.

Boil the marinade, add the remaining fruits, repeat the process. Place a sprig of parsley into each jar, cover with lids and sterilize for 25 minutes.

Whole roasted peppers for the winter with herbs

• Products for 3 half-liter jars:
• 1.5 kg large pepper
• A few cloves of garlic
• One bunch of dill
• 60 g sugar
• 35 g salt
• 15 ml table vinegar
• A little water and refined oil

Wash each pepper and dry it with a towel, we will fry it, so it must be absolutely dry, otherwise the oil will shoot out. Place in a large frying pan and fry on all sides. Don’t put too much on it to make it easier to turn it over; it’s best to use kitchen tongs for this.
Chop the garlic cloves and dill. Place the vegetable in prepared jars (sterilized in advance), sprinkle with garlic and dill, add a spoonful of salt and vinegar, and 2 teaspoons of sugar. Fill with boiling water to the top and quickly roll up.

Pickled bell pepper

Products:

• Meaty and large peppers 3.5 kg
• Honey 4.5 spoons, with a slide
• Granulated sugar and table salt 2.5 tablespoons each
• Vinegar 9% 150 ml
• Allspice 6 peas
• Black 12
• Bay leaf 9 pcs
• Carnation buds 6
• Mineral water 550 ml

Cut the meaty vegetable, peeled of all excess, into pieces and place in a large saucepan. Sprinkle with salt and sugar, add water and oil, add honey. Mix thoroughly with a wooden spoon, turn on the stove, the heat must be medium, otherwise everything will burn, and continue working with the wooden spoon. Time it for 6 minutes, don’t stop turning, add vinegar. Place the hot pepper in a prepared container (glass jars), trying to capture the skin as well. We quickly close the lids; there is no need to remind them that they were previously sterilized. Turn over, cover warmly, and leave until morning.

Pickled pepper

Products for 4 half-liter jars:

• 2 kg green meaty pepper
• Take half a glass of salt, sugar, refined oil, and 9% table vinegar
• 6 black peppercorns
• 1.5 glasses of water
• 2 lavrushki

Peel the pepper and divide into four parts. Pour water and vinegar into a saucepan, add butter and add salt and sugar, add bay leaves and peppercorns. Place on the stove and bring to a boil. Now pay attention, the vegetable is designed for 4 jars, so you need to divide it into four portions, lay out the first portion and boil for no more than 7 minutes. Place tightly in a jar and fill with a ladle of marinade. Roll up with a key or close with special lids. Continue in the same spirit with the remaining portions.

Look also: delicious recipe.

Multi-colored peppers for the winter

• 3 kg yellow, red and green peppers
• 4-5 cloves of garlic
• A little dried dill
• For 1 liter of marinade:
• 0.5 tablespoons each of odorless oil, vinegar and sugar
• 2 tablespoons salt

Divide the multi-colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, add the peppers, which are so bright and pleasing to the eye. You don’t need to cook them for a long time; fifteen minutes is enough. Remove with a slotted spoon and let cool slightly, otherwise you may burn all your fingers. Then put it in jars, sprinkle with crushed garlic and dill. Pour in the marinade and sterilize for 15 minutes, seal, place bottom up and wrap with something.

1. For rolling, choose fleshy peppers; it is better not to use those with thin walls.
2. Goes great with squash, tomatoes and zucchini.
3. You can roll it whole or cut into pieces.
4. There is no need to cook for a long time; the pepper should have its natural crunch.
5. You can stuff it before rolling it up.
6. It is best to use vinegar for the marinade, then the pepper tastes sweet and sour.
7. Pepper goes well with honey.

The season of sweet peppers is here. Many housewives close different varieties of lecho and other different winter canned salads with bell peppers for the winter. Today I propose to make delicious marinated bell peppers in quick-cooking pieces.

Besides the fact that this preparation is good in itself as a cold marinated appetizer, its huge advantage is that there are no extra ingredients and we marinate without sterilization, which means that everything takes a minimum of time. Therefore, if you have a lot of pepper and little time, then I suggest you try rolling up sweet bell peppers in a marinade for the winter. A simple, step-by-step recipe with photos is at your service. Let's try to prepare pickled peppers for the winter?!

Ingredients:

• sweet pepper - 3 kilograms;
• sugar - 1 glass;
• salt - 1 heaped tablespoon;
• vinegar 6% - 1 glass;
• vegetable oil - 1 cup;
• peppercorns;
• bay leaf - 3 pieces;
• water - 1 liter.

How to cook pickled peppers for the winter

First, we need to wash the pepper well and clear it of the seeds inside and cut it into pieces according to the height of the fruit. The slices can be of any width. The size of the pieces I made can be seen in the photo.

Of course, you can skip cutting and roll up the whole peppers, but it’s more convenient to work with small slices. Try closing it this way and that way, and then decide which is more convenient for you.

Now take a larger pan and pour water into it. You need to add everything for the marinade to the water, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.

While the marinade is boiling, you need to think about.

If there are not many of them, then I usually process them in the microwave. As for me, it’s quick and convenient, no extra pots or kettles. Just fill a clean jar with water, about half full, and microwave for 10 minutes at maximum power.

The marinade has boiled. We take approximately ⅓ of our pepper and put it in the marinade. You need to boil for 3-5 minutes and that’s it.

Place the processed pepper tightly in a jar and fill it with marinade up to the shoulders. We carry out this procedure until the pepper or marinade runs out.

Filled jars just need to be rolled up with clean lids and wrapped until cool. This product should be stored in a cool place.

I really love this recipe, it takes a minimum of effort, and the result is very tasty. This marinated bell pepper without sterilization is ideal for an appetizer or with potatoes. 🙂 Try to make such a preparation - you won’t regret it. Bon appetit.

Of all the winter recipes, I would especially highlight the recipe for pickled peppers. The taste of pickled bell pepper is simply divine - aromatic, moderately spicy, slightly sweet. And how beautiful, you can’t take your eyes off it! You open a jar in winter, and until you finish it, you won’t stop, it’s oh-so delicious. And what’s most remarkable is that pickled peppers are prepared without sterilization!!! Try it, this recipe is really worth your attention, you won’t want to cook pickled peppers any other way for the winter!

Ingredients:

(Yield: 3 cans of 650 ml.)

• 1.5 kg. bell pepper
• 1/2 cup sugar
• 1/2 cup 9% table vinegar
• 1/2 cup vegetable oil
• 1 tbsp. salt
• 1 small head of garlic
• 5-6 pcs. bay leaf
• 10 pcs. peppercorns
• 2-3 cloves (optional)

• As you may have already noticed, there is not a drop of water in the ingredient list. It is thanks to the fact that the pepper is pickled in its own juice (without adding water) that it turns out so aromatic and tasty.
• So, we buy red or yellow bell peppers. Green can also be pickled, but it doesn’t turn out as tasty, so I recommend yellow or red. We choose juicy and meaty peppers.

• Before cooking anything, sterilize the dishes and lids. For pickled peppers, it is convenient to use half-liter jars, a little more is possible. How to properly sterilize...
• Well, now let's get back to the bell pepper. Wash the pepper thoroughly and let the water drain. Cut each pepper in half, remove the seeds and stem. The place where the stalk is attached can be trimmed slightly, because This is where dust accumulates and is not always washed away.
• We cut the pepper into 5-6 parts, depending on the size. In principle, you can pickle whole peppers using this recipe, but in this case it is more difficult to place them in jars.

• Now let's prepare the marinade. Take an enamel pan or bowl. Add sugar.

• Add refined vegetable oil. We take fresh oil, because... old oil may taste bitter, which will not improve the taste of the product.

• Pour vinegar. By the way, it is also advisable to use fresh vinegar, and not from the days of the “king of peas”.

• Don't forget about salt. We use regular rock salt. Extra salt is not suitable for canning.

• Place the resulting mixture on the fire, add pepper, bay leaf, and cloves.
• Cook the mixture for just a minute until the salt and sugar are completely dissolved.
• Place peeled garlic into the boiling marinade.

• Add bell pepper to the pan, but not all at once! All the pepper simply won’t fit, so we only put some. Depending on the pepper and the diameter of the pan, cook in two or three steps.

• At first it will seem that there is incredibly little liquid, but the pepper, immersed in a hot marinade, quickly releases its own juice.
• Stirring occasionally, cook the peppers in the marinade for 15 minutes.
• Place the peppers tightly in hot and dry sterile jars. Blanched bell peppers become semi-soft, so they fit quite well into jars. Immediately cover the jar with a sterile lid.
• We repeat the procedure for the next part of the pepper: cook for 15 minutes, pepper tightly, place in a jar to the top, cover with a lid.
• And the last, final stage - fill the jars with boiling marinade, close the jars.

• Then turn the jars with pickled peppers upside down and leave to cool.

• The next day we hide our very tasty and beautiful preparation in the cellar or pantry. Do not forget that preservation cannot be placed in the sun, near a radiator or other heating devices.

• Serve the pepper chilled.
• By the way, bell peppers marinated according to this recipe can be prepared not only for the winter! Marinated and chilled, it is ready literally the next day. Although, of course, after the pepper sits in the marinade until winter, soaked in spices and marinade, it will become even tastier.

For pickling, choose meaty, juicy vegetables: this will make the preparations tastier. And to make them beautiful, use peppers of different colors.

After seaming, the jars need to be turned over, wrapped in some thick warm thing and left to cool completely.

The pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

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

Preparation

These peppers are marinated specifically for stuffing. Simply remove the vegetables from the jar, arrange among them, and prepare the dish as usual.

Ingredients

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

The ingredients are for a 3 liter jar.

Preparation

Remove seeds and stems from the peppers. Cut off the tops so that it is convenient to stuff the vegetables later.

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

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

Pour vinegar and boiling brine into the peppers and roll up the jar.

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

• 700 ml water;
• 120 g;
• 80 ml vegetable oil;
• 50 ml vinegar 9%;
• 1 tablespoon salt;
• 9 black peppercorns;
• 3 buds of dried cloves.

The ingredients are for 3 ½ liter jars.

Preparation

Remove seeds and stems from the peppers and cut lengthwise into long strips.

Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. Stirring, bring the marinade to a boil over high heat.

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

Place vegetables in sterilized jars. If any marinade gets inside, return it to the pan. Bring the liquid to a boil, pour it over the peppers and cover with lids.

Place a cloth on the bottom of a clean pan and place the peppers there. Pour warm water into the pan so that it covers the jars up to the hangers. Bring water to a boil over low heat, sterilize the jars for 15 minutes and seal.

You don’t have to spend a lot of time and effort preparing this delicious snack. It will do the main work for you.

Ingredients

• 1 kg of bell pepper (weight of peeled vegetables);
• 100 ml vegetable oil;
• 6 black peppercorns;
• 4 cloves of garlic;
• 2 teaspoons salt;
• 4 tablespoons sugar;
• 4 tablespoons vinegar 9%;
• approximately ½ liter of water.

The ingredients are for 2 ½ liter jars.

Preparation

Remove stems and seeds from the peppers and cut each vegetable in half or quarters lengthwise. Line a baking sheet with foil and spread the oil over it.

Place the peppers on a baking sheet and place in an oven preheated to 220°C for 30–35 minutes. If the vegetables start to burn, stir them gently. Remove the roasted peppers from the oven and let them cool slightly for a couple of minutes.

Place 3 black peppercorns, 2 sliced ​​garlic cloves, 1 teaspoon salt and 2 tablespoons each of sugar and vinegar on the bottom of each sterilized jar.

Place the peppers in jars and fill with boiling water to the brim. Seal the jars and shake lightly to dissolve the seasonings.

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

Ingredients

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

The ingredients are for 4 1 liter jars.

Preparation

Cut off the tops of the peppers and remove the seeds. Finely chop the cabbage and grate the carrots on a coarse grater.

Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Place stuffed peppers in another pan and pour boiling marinade over them.

Bring to a boil, reduce heat and simmer for about 20 minutes. Place the peppers in sterilized jars, cover with marinade and roll up.