How to deliciously pickle pepper for the winter

To replenish the useful vitamins and minerals that are saturated with pepper, you need to be able to properly prepare it at home. This, by the way, will significantly save the budget, because in winter the prices for vegetables are very “biting”, and the quality of the products is in doubt, because it is not known where and how they were grown. Consider the most delicious and proven recipes for salting Bulgarian, bitter and hot pepper for the winter.

How to salt bell pepper

The peppers, whose homeland is America, stand apart. Low calorie and vitamin value allows you to use it in virtually unlimited quantities, and rich colors will give free rein to the imagination when harvesting.

Classic garlic recipe

Bulgarian marinated peppers with garlic will go well with meat and fish dishes, boiled potatoes and rice. Go to the cooking!

• Carefully washed and peeled peppers cut into several equal strips.
• Boil 1 liter of water in a three liter pan. Add sugar salt and vinegar.
• In this marinade, blanch the peppers portionwise for 5 minutes.
• In each sterilized container, put on a peeled garlic clove, bay leaf, a slice of hot pepper, cloves and 5 peas.
• Removed the pepper from the marinade tightly stacked in jars.
• After evenly pour boiling marinade and roll.

Turn the inverted jars to cool. You can wrap, but not necessarily. The recipe is also suitable for whole unpeeled peppers with ponytails. The marinade in this case is 2 times larger and the blanching time is increased to 10 minutes.

Onion and Tomato Paste Recipe

A delicious recipe for canned bell pepper.

Ingredients:

• 1 kg of sweet pepper.
• 2 large onions.
• 4 tbsp. tablespoons of vegetable oil.
• 1 tbsp. a spoon of vinegar.
• 2 tbsp. tablespoons of tomato paste.
• 1 cup of water.
• Salt and pepper to taste.

Step by step cooking:

1. Cut the peeled onions into large half rings.
2. Sweet pepper for beauty, you can choose different colors and sizes. Wash, clean from seeds and cut into arbitrary pieces, it is not necessary to grind much.
3. We heat the oil in a frying pan, and preferably in a saucepan, and fry the onions for about 3 minutes over medium heat, stirring occasionally so as not to burn.
4. Add the Bulgarian vegetable and fry for about 5 minutes.
5. Add tomato paste, a glass of water, pepper and salt to taste.
6. Stew on low heat for 20 minutes. Pour vinegar two to three minutes before the end.
7. We spread the workpiece in sterilized jars, roll up and turn over.

You can store pickles both in the cellar and in the pantry at room temperature.

How to pickle hot pepper

A special piquancy is distinguished by hot chili peppers, which means red. He will give any dish an extra spice. A big misconception is that eating hot pepper is bad for your health. On the contrary, it cleanses the blood, relieves insomnia, and normalizes brain activity. Anyone who loves this burning vegetable should definitely prepare it for the winter at home.

Canned Honey Chili

Ingredients for 1 jar:

• 1 liter of water.
• 1 clove of garlic.
• 1 tbsp.a spoonful of salt.
• 1 tbsp. a spoonful of sugar.
• 1 tbsp. a spoon of honey.
• 1 clove.
• 1 bay leaf.
• 1 teaspoon of vinegar.
• Allspice, dill and parsley to taste.
• Hot pepper pods.

How to cook:

1. The washed pods with tails for two minutes lower in boiling water, then each pierce with a fork.
2. We fill the sterilized jars with peppers along with spices and herbs. To taste, you can add leaves of horseradish, currant or grape.
3. We lay the ingredients tightly, to the shoulders of the container.
4. We prepare the marinade by heating 1 liter of water with honey, salt and sugar over low heat until completely dissolved.
5. Pour the brine into filled cans, let cool slightly and drain the brine.
6. Bring the brine to a boil and pour again into banks. Repeat the procedure 2 times.
7. For the third time add vinegar.
8. Roll up and done!

We store at room temperature, and the open dish in the refrigerator.

Simple Chili Recipe

A simple but equally tasty recipe for pickled hot pepper.

For one liter jar you will need:

• 300 grams of chili.
• 1 bay leaf.
• 7 peas of black pepper.
• Art. a spoonful of coriander seeds.
• Art. spoon of salt without a slide.
• Art. a spoonful of sugar.
• 500 grams of wine vinegar (white).

Cooking procedure:

1. Gently cut the washed pepper on one side and clean the seeds with a teaspoon.
2. We put the pan in a suitable size and pour boiling water.
3. We merge water with the remains of seeds, if there are seeds, remove them with your finger.
4. In a prepared jar, put the chili together with bay leaf coriander and salt.
5. In a small saucepan, heat the water, put sugar and vinegar.
6. Bringing to a boil, but not boiling brine, fill the workpiece.

The finished product is stored in the refrigerator for up to six months, but it will end much earlier.

Preserve green hot pepper

Unlike hot chili, hot peppers have a green color and less pronounced hotness, although most people do not notice this.

Prepare for a 700 gram capacity:

• Hot pepper.
• 9% vinegar - 150 ml.
• Water - 150 ml.
• Sugar - 1.5 tbsp. spoons
• Carnation - 1 pc.
• Allspice - 5 pcs.

Pickling Method:

1. Pour clean washed green pepper into boiling water for two minutes.
2. To prepare the marinade in 150 grams of water, add sugar, cloves and allspice.

If you like crispy pepper, don't blanch it. Immediately fill the jar with the pepper in boiling water and drain the water after a few minutes. This will reduce unnecessary bitterness. The second time pour already marinade.

Useful Tips

1. Complete cleanliness. So that the jars do not swell, it is necessary to thoroughly wash all the working equipment with soda. After washing, turn the containers over to completely drain the water.
2. Rapidity. Do not sterilize cans in advance. They should be prepared immediately before rolling.
3. Quality vegetables. Choose intact peppers, and if you see suspicious places, be sure to cut them out. It is not recommended to take too early a vegetable, in which case there is a great chance of the presence of pesticides.
4. Following the recipe. In some cases, for example, when frying, take a thicker pepper. For lecho for the winter Thin-walled vegetables are suitable, which are less boiled during cooking.

Canned peppers are indispensable in the diet, due to the taste and healthy qualities. As an essential ingredient in borsch, and a separate dish, such as stuffed peppers, will add variety to the daily menu.

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Hot peppers will breathe “fire” into dishes, adding piquancy. A huge amount of vitamins and minerals will replenish the body in the winter. Bon Appetit!