5 delicious pickled peppers recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Classic - in oil, aromatic - in honey, as well as baked and stuffed with cabbage and carrots.

For pickling, choose fleshy juicy vegetables: this way the blanks will be tastier. And to make them also beautiful, use peppers of different colors.

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

1. Classic pickled peppers with butter

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

Ingredients

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

The ingredients are designed for 3 ½ liter cans.

Preparation

Peel the peppers from seeds and stalks and cut into large pieces.

Pour water, oil and vinegar into a saucepan. Add sugar, salt, allspice and lavrushka. While stirring, bring the marinade to a boil over high heat.

Put prepared peppers in the marinade and stir. Bring to a boil again over medium heat and cook for 5 minutes.

Arrange the peppers in sterilized jars, cover with boiling marinade and roll up.

2. Whole pickled peppers

This pepper is pickled especially for stuffing. Simply remove the vegetables from the jar, spread the filling over them and cook as usual.

Ingredients

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

The ingredients are designed for a 3 liter can.

Preparation

Remove seeds and stalks 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. Pour boiling water over the jar to the brim, cover and leave for half an hour.

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

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

How to cook stuffed peppers according to the classic recipe →

3. Pickled peppers with honey

Honey makes peppers even sweeter, more aromatic and tastier.

Ingredients

• 1 kg of bell pepper (weight of peeled vegetables);
• 700 ml of water;
• 120 g honey;
• 80 ml of vegetable oil;
• 50 ml vinegar 9%;
• 1 tablespoon salt
• 9 black peppercorns;
• 3 buds of dried cloves.

The ingredients are designed for 3 ½ liter cans.

Preparation

Peel the peppers from seeds and stalks and cut them lengthwise into long strips.

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

Place the peppers in a saucepan, 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 crispy. But if you cook for a couple more minutes, they will become softer.

Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pot. Bring the liquid to a boil, pour over the peppers and cover.

Place a cloth on the bottom of a clean saucepan and place the peppers in it. Pour warm water into a saucepan so that it covers the cans up to the shoulders. Bring water to a boil over low heat, sterilize the jars for 15 minutes, and roll up.

5 recipes for delicious pickled cucumbers →

4. Pickled baked peppers

You don't have to spend a lot of time and effort to prepare this delicious snack. The oven will do the bulk of the work for you.

Ingredients

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

The ingredients are designed for 2 ½ liter cans.

Preparation

Peel the stalks and seeds from the peppers and cut each vegetable in half lengthways or quarters. Line a baking sheet with foil and spread the butter 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 gently. Remove the baked peppers from the oven and leave to cool slightly for a couple of minutes.

At the bottom of each sterilized jar, place 3 black peppercorns, 2 chopped garlic cloves, 1 teaspoon of salt, and 2 tablespoons each of sugar and vinegar.

Transfer the peppers to jars and pour boiling water over to the brim. Roll up the jars and shake lightly to dissolve the seasoning.

5 recipes for delicious pickled tomatoes →

5. Pickled peppers stuffed with cabbage and carrots

The highlight of this already original appetizer is that vegetables are marinated in tomato juice.

Ingredients

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

The ingredients are designed for 4 cans of 1 liter.

Preparation

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

Combine cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15–20 minutes. Then fill the peppers with the vegetable mixture.

Pour tomato juice, vinegar and oil into a saucepan and add salt and sugar. Bring to a boil over high heat. Put the stuffed peppers in another saucepan and cover with boiling marinade.

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

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