How to pickle Bulgarian pepper for the winter

Marinated Bulgarian pepper was loved by many families for its healthy properties, pleasant aroma and great taste. Not everyone knows, but canned vegetables contain more vitamin C than the notorious citrus, currants, and sauerkraut. Marinating allows you to save all the minerals and enjoy delicious bell peppers all year round. In most cases, the fruits are poured with brine based on vinegar, citric acid, vegetable oil.

Pepper pickling features

1. Vinegar is considered the main preservative, the safety of pepper depends on it.Traditional pouring is prepared on the basis of sugar, salt, vinegar (apple, table).
2. Salt and sugar are poured to give a rich taste, they emphasize sweetness or bitterness (depending on the variety). Also bulk solids act as a preservative.
3. Marinade is made from water. The fluid must be softened in advance. For these purposes, it is passed through a filter, boiled or frozen-thawed. Water should not have a musty smell and taste.
4. If there is a lot of iron in the water, eventually the Bulgarian pepper can lose its rich color. Also slightly distorted taste, but the product will not lose its properties.
5. You can not pickle Bulgarian pepper in water that contains a lot of salt. This fluid is too hard, it must be softened by the above methods.
6. Rock salt is suitable for making snacks, but it dissolves in water for too long. If possible, pre-crush the composition or use a ready-made (only not iodized).
7. To make the marinade, you need to heat the water, then pour sugar and salt into it according to the recipe.After the crystals completely dissolve, the pot must be boiled for a quarter of an hour.
8. Choose the "right" pan for cooking marinade. Packing with oxidizing coating is not suitable. Prefer enamelware with a thick bottom.
9. For pickling, Bulgarian pepper with dense walls is most suitable. You should not choose the fruits, in which the peel is too hard and thin.
10. If desired, you can preserve fruits with other vegetables. Tomatoes, cucumbers, garlic are perfectly combined with pepper. Add greens and seasonings at your discretion.

Marinated Bulgarian pepper: classics of the genre

• garlic - 6 teeth
• Bulgarian sweet pepper - 1.7 kg.
• Table vinegar or apple vinegar (concentration 6%) - 230 ml.
• pea pepper - 12 pcs.
• granulated sugar - 145 gr.
• laurel - 5 pcs.
• purified water - 340 g.
• sunflower oil - 260 ml.

1. Marinating can be subjected to pepper one or more varieties. For beauty, choose vegetables of different colors and sizes. Prepare the pepper, for this it is necessary to wash, cut the core and chop strips along.
2. The length and width of slices, choose according to personal preferences.It is important that the pepper sits comfortably on the fork and fits in the mouth. Pouring is prepared of their salt, laurel, oil, sugar, pea pepper, vinegar, garlic.
3. Send the listed ingredients in an enamel pan, add water, mix. Bring to the first bubbles, put chopped peppers in a container, cook on maximum power for 5 minutes.
4. During blanching, the pepper will fade a little and become compact. Treat the twist container with steam or sterilize it in another way. Boil lids.
5. After the specified period, put the slices of pepper in jars, add the filling, remaining in the pan. Move the same garlic teeth, bay leaf, pea pepper.
6. Prepare a water bath. To do this, take a pan with a wide diagonal, cover the bottom with a towel. Put the banks, cover them, leaving a gap. Fill with hot water before the hanger.
7. Tomit on average power for about a quarter of an hour, then spin it with a special key. Turn over the containers, wrap the jersey, wait for cooling (4-6 hours).

Hot Bulgarian pepper

• carrots - 2 pcs.
• Bulgarian pepper - 650 gr.
• red pepper (bitter) - 350 gr.
• sunflower oil - in fact
• garlic - 1 head
• purified water - 550 ml.
• salt - 120 gr.
• granulated sugar - 330 gr.
• acetic solution (concentration 9%) - 525 ml.

1. Bulgarian pepper can take any color. If we talk about leguminous red, whole fruits without damage are suitable. To make the composition appetizing, lay out the components, alternating.
2. Peel the chili peppers, cut the edge of the stalk with a knife. Pour the oil into the pan, fry the fruit on all sides. Cool the pepper, mix with salt.
3. Prepare sweet vegetables. They need to wash, core and chop into strips. Rinse the carrot and pass it through the middle area of ​​the grater. Squeeze the garlic through the press.
4. Take the container for tightening, boil the lids. Put the first sharp fruit, then Bulgarian pepper. Transfer the ingredients with a mixture of garlic and carrot.
5. Start cooking the marinade. Pour water into the pan, add vinegar, salt and sugar. Bring liquid until bubbles appear, then boil for another 15 minutes.
6. Pour the marinade in jars with pepper, roll up the lids. Turn over the container, soak in this position for 6-8 hours. After 3 days of infusion in the cold, pepper can be tasted.

Marinated Pepper with Greens

• garlic - 15 teeth
• Bulgarian pepper - 1.3 kg.
• cilantro - 30 gr.
• Parsley - 40 gr.
• marjoram - 30 gr.
• dill - 45 gr.
• vegetable oil - 140 ml.
• drinking water - 1.1 l.
• Acetic solution - 30 ml.
• salt - 40 gr.

1. Prepare the sweet pepper for further action. To do this, it must be washed, cleaned of seeds and peduncles. Now chop the fruit into thin strips, put it on the pan.
2. Pour in the oil, fry for 5 minutes, constantly kneading. Turn off the burner when a crust appears on the pepper. Wash the greens, dry it on a towel, chop finely.
3. Send the container for sterilization, do the same with the caps. Start laying slices of pepper in a jar. Alternate with shredded greens.
4. Cook the marinade. To do this, pour water into the pan, add salt and pour in a solution of 9% vinegar. Boil for about 10 minutes, then immediately send the pot to the pot.
5. Take a pot with a wide bottom, cover it with a cotton towel. Put the container inside, pour boiling water over the hanger, cover the neck with a lid.
6. If you roll the pepper into 0.5 l cans, sterilization is carried out for 10 minutes. For liter tanks, the duration is increased to a quarter of an hour.
7. When the allotted time comes to an end, remove the container with tacking. Twist with the key for conservation. Turn over, hold in this position for 8 hours.

Bulgarian pepper with garlic and onions

• Table vinegar - 245 ml.
• pepper - 4.75 kg.
• garlic - 3 heads
• bulb onion (purple, yellow) - 130-160 gr.
• granulated sugar - 260 gr.
• chilli pepper - 2 pcs.
• salt - 25—35 gr.
• sunflower oil - 500 gr.

1. Peel the heads of garlic from the husk, chop each tooth into slices. Take the peppers, remove the seeds, cut into rings. You can use pepper in a dry form, it must be crushed into flakes.
2. Peel off the bulbs. If the fruits are large, chop them with semi-whelk. Crush small pieces. Start cooking pouring.
3. Mix vegetable oil with vinegar, salt and granulated sugar. Pour the composition into a saucepan, bring to the first bubbles. Boiling marinade pour the peppers with garlic, onion, leave for 10 minutes.
4. Now move the whole mixture to the pan, add the peeled and prepared paprika. Cover with a lid, cook for half an hour. During this time, you need to sterilize the cap and container.
5. When the time comes to an end, pack up two types of peppers and the rest of the ingredients in containers. Roll up the caps, turn the neck over to the floor. Allow to cool.

Bulgarian pepper in apple vinegar

• sweet pepper - 1.8 kg.
• olive oil (sunflower oil will do) - 80 ml.
• drinking water - 650 ml.
• Apple vinegar concentration of 6% - 550 ml.
• Ketchup for kebabs - 110 gr.
• chopped salt - 35 gr.

1. Rinse the paprika, dry it with napkins. Cut the tail and seeds. Put the whole fruit on a baking sheet, bake in the oven at 150 degrees. Prepare a liter container, send the baked fruit inside.
2. Start cooking marinade. Take a pot with enamel, add water to it, pour in oil. Stir the composition for 3 minutes, then send kebab ketchup and salt here. Tomite a lot of 8 minutes, time zaseksya from the moment of boiling.
3. When the gurgling starts, pour apple vinegar in a thin stream, stir for another 5 minutes. Turn off the heat, fill pour pepper. Place the caps on top, sterilize.
4. Build a water bath. To do this, lay out a towel at the bottom of a wide saucepan.Put the jars inside, add hot water so that it reaches the coat hanger.
5. Put the stove on the average, languish for a quarter of an hour. During this time, pickled peppers will reach readiness. You will need to seal the container and cool it.

Marinated Peppers in Tomato Juice

• horseradish root - 65 gr.
• pepper - 4.5 kg.
• dill (greens) - 40 gr.
• garlic - 3 heads
• tomato juice - 1.2 l.
• salt - 50 gr.

1. Prepare sweet pepper for preservation. Rinse the fruit under the tap, dry. Cut out the middle part and remove the tail. Cut the fruit into strips, then dip into boiling water for 4 minutes.
2. When the time passes, remove the vegetables with a slotted spoon, send it in ice water. Prepare horseradish root (washing, drying, cleaning). Grate the root vegetable on a fine grater or cut into semi-knee.
3. Remove the husks from the garlic, chop dolets. Wash the dill, remove the legs, chop the leaves very finely. Prepare the jars, put the damn horseradish on the bottom.
4. Place the slices of pepper inside, transfer layers with seasoning. Fill the jars, retreating from the neck by 0.5 cm. Begin the preparation of pouring.
5. Pour tomato juice into an enamel pan, add salt, minced garlic and sugar on the tip of a knife. Bring the mass until bubbling, reduce the burner to the average. Boil pouring another 10 minutes.
6. After the specified time, add the marinade in a container with pepper. Place the caps on top to leave a small gap. Build a water bath, put inside the jar.
7. Sterilization of a half-liter container takes half an hour, a liter - 45 minutes, two-liter - 55 and more. After the specified time period has passed, the banks must be removed, sealed and turned over to cool.

Bulgarian pepper for future stuffing

• granulated sugar - 20 gr.
• vinegar concentration of 9% - 60 ml.
• fine salt (not iodized!) - 35 gr.
• filtered water - 1.65 l.
• Bulgarian pepper - 1.7 g.
• celery - 15 gr.
• pea pepper - 8 pcs.
• laurel - 5 l.
• salt - 20 gr.

1. Rinse the pepper, remove the seeds and tails. Take a heat-resistant cooking utensil, pour in water, add salt. Wait for the composition to boil, then do not turn off the fire.
2. Start lowering 3-5 peppers into the dishes, soak them for about 4 minutes. During this time, they will be pro-banched. Sterilize the containers. Begin to extract the pepper in 1 piece. Pour the liquid from the fruit, then send it to the jar.
3. Now make a marinade. To do this, pour the water into the pan, granulated sugar, salt, allspice-peas, celery. Send the container to the stove, boil for 5 minutes.
4. Pour the vinegar in a bowl with bell pepper.Then add the cooked marinade. Cork the container, turn the bottom up. Wrap the old sweatshirt, wait for cooling.

Marinated Pepper with Honey

• Table vinegar - 240 ml.
• granulated sugar - 120 gr.
• Bulgarian sweet pepper - 3.5 gr.
• honey - 130 gr.
• drinking water - 1.3 l.
• laurel - 5 pcs.
• chopped salt - 65 gr.
• sunflower oil - 245 gr.
• pepper-peas - 5 gr.

1. First rinse the pepper, then remove the seeds from the core and cut off the tail. Chop the fruit with tongues or cubes as you like. The main thing is that the vegetable was convenient to eat.
2. Pour water into the pot with enamel. Add sugar, peas, honey, salt, bay leaf and sunflower oil. Wait for the first bubbles, immediately pour in the vinegar solution.
3. Boil the marinade for 3 minutes. When this time passes, reduce the burner to the middle mark. Dip the peppers in the liquid, wait for boiling, then stew the vegetables for another 10 minutes.
4. When the composition changes shade, spin is ready. Put the pepper in clean containers and seal with a special key. Hold about 8 hours upside down.

If you plan to use Bulgarian pepper as a snack, choose a preservation option in oil, tomato juice, apple cider vinegar.For those who wish to stuff a vegetable in the future, a method with a note “for future stuffing” is suitable. Recipes are selected according to taste preferences. Supplement the composition with spices, favorite types of greenery.

Video: delicious pepper with ketchup