5 Delicious Pickled Pepper Recipes

5 Delicious Pickled Pepper Recipes

5 Delicious Pickled Pepper Recipes

August 31, 2018

Likbez Food

Classic – in oil, fragrant – in honey, as well as baked and stuffed with cabbage and carrots.
Photo by Daria Rodionova

Daria Rodionova

Lifehacker senior editor

5 Delicious Pickled Pepper Recipes
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For pickling, choose fleshy juicy vegetables: this way the preparations will be tastier. And to make them even more 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.

1. Classic pickled peppers with butter

Pepper turns out incredibly fragrant, moderately sweet and very tasty.

Ingredients

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

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

Remove seeds and stems from peppers and cut into large pieces.

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

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

Arrange peppers in sterilized jars, pour boiling marinade over and roll up.

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2. Whole Pickled Peppers

Such peppers are pickled specifically for stuffing. Just take the vegetables out of the jar, spread the filling over them and cook the dish as usual.

Ingredients

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

The ingredients are for a 3 liter jar.

Cooking

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

Put 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 there. Bring to a boil and cook for 2 more minutes.

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

How to cook stuffed peppers according to the classic recipe →

3. Pickled peppers with honey

Honey makes pepper even sweeter, more aromatic and tastier.

Ingredients

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

The ingredients are designed for 3 jars with a volume of ½ l.

Cooking

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

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

Put 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 with lids.

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

5 Delicious Pickled Cucumber Recipes →

4. Pickled Roasted Peppers

You don’t have to spend a lot of time and effort to prepare this delicious snack. The oven will do most 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 of vinegar 9%;
  • about ½ liter of water.

Ingredients are designed for 2 jars with a volume of ½ l.

Cooking

Remove the 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.

Put the peppers on a baking sheet and put in an oven preheated to 220 ° C for 30-35 minutes. If the vegetables start to burn, stir gently. Remove the roasted peppers from the oven and leave for a couple of minutes to cool slightly.

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

Transfer peppers to jars and fill with boiling water to the brim. Roll up jars and shake lightly to dissolve seasonings.

5 Delicious Pickled Tomato Recipes →

5. Pickled peppers stuffed with cabbage and carrots

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

Ingredients

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

The ingredients are designed for 4 cans of 1 liter.

Cooking

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 salt. Remember with your hands and leave for 15-20 minutes. Then stuff the peppers with the vegetable mixture.

Pour the tomato juice, vinegar and oil into a saucepan and add the salt and sugar. Bring to a boil over high…


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