Juicy, bright, fragrant - it's all about him, about bell pepper. This is one of the most popular vegetables not only in summer, but also in cold winters, ideal for preservation, salads, and stuffing. The most interesting pickled sweet pepper recipes will be discussed below.
Useful properties of bell pepper
- This vegetable is extremely healthy and contains many vitamins and minerals:
- a record amount of vitamin C - more than in lemon;
- B vitamins;
- a wide range of trace elements: magnesium, potassium, phosphorus, iron, zinc, cobalt.
Did you know? The effect of bell peppers on the body can be compared to chocolate - its use contributes to the production of endorphins, known as hormones of happiness.
- However, for some people this vegetable is contraindicated and may be harmful:
- not recommended for heart disease, hypertension, tachycardia;
- this product is harmful for gastritis and stomach ulcer;
- with sensitive intestines, it can not be eaten raw.
How to choose and prepare bell peppers for preservation
To make homemade preparations for the winter tasty, you need to learn how to choose the right vegetables for them.
Fruits are chosen beautiful, with even sides, dense and smooth skin, the tail should be green and elastic. Heavier peppers will be the most juicy and fleshy. It is also important to evaluate the color: the redder the peel, the more ripe the vegetable. Do not take fruits with brown spots on the skin for the blanks, this is a sign of sunburn.
Before proceeding to the preparation of seals, the fruits must be prepared:
- wash thoroughly under running water, if necessary using a sponge;
- dry on a paper towel;
- clear of ponytails and core.
Important! If the fruits are ripe, you can remove the seed box without using a knife: just push your fingers on the area around the stem and then pull the core by the tail.
Delicious recipes for canned bell peppers
There are many different options for preserving this vegetable. Below are the simplest and most affordable recipes.
Entirely for stuffing
An excellent option for harvesting this vegetable is canning whole. Such a product is good both as a separate dish and for stuffing.
1 can of 3 l
bell pepper
18–20 pcs.
Wash and rinse the fruits well, clean out the tails and cores, trying to maintain the integrity of the peel.
Pour 4 liters of filtered water into a large saucepan, mix salt, sugar, oil and vinegar in it, and boil.
Dip the vegetables in a boiling mixture and cook for about 8-10 minutes.
At the bottom of a pre-sterilized jar, pour a little brine from the pan, then evenly lay the fruits.
Pour the filled jar with the remaining brine to the neck, cover with a sterilized lid and tighten using a preservation wrench.
Put the finished jar with the lid down and cover until the brine cools.
Wash and rinse the fruits well, clean out the tails and cores, trying to maintain the integrity of the peel.
Pour 4 liters of filtered water into a large saucepan, mix salt, sugar, oil and vinegar in it, and boil.
Dip the vegetables in a boiling mixture and cook for about 8-10 minutes.
At the bottom of a pre-sterilized jar, pour a little brine from the pan, then evenly lay the fruits.
Pour the filled jar with the remaining brine to the neck, cover with a sterilized lid and tighten using a preservation wrench.
Put the finished jar with the lid down and cover until the brine cools.Video recipe
Important! For preservation, you can use only ordinary table salt without adding iodine, so as not to spoil the taste of the product.
Recipe without sterilization
Work in the kitchen will be facilitated by a simple recipe telling how to properly close bell pepper for the winter, bypassing the sterilization process.
1 can per 0.5 liter
bell pepper
5-6 pieces
Clean and peeled fruits cut into slices.
Combine water, salt, sugar in a saucepan, let it boil for a couple of minutes.
Boil the slices for 2-3 minutes and immediately tamp in pre-prepared jars, laying with garlic, chopped into small pieces.
Pour the cooked hot brine into the jars, add vinegar, close the lid and roll up.
Clean and peeled fruits cut into slices.
Combine water, salt, sugar in a saucepan, let it boil for a couple of minutes.
Boil the slices for 2-3 minutes and immediately tamp in pre-prepared jars, laying with garlic, chopped into small pieces.Bell pepper
An unusual and very tender snack can be obtained from bell pepper and honey.
1 can per 0.5 liter
sunflower oil
1/2 tbsp.
allspice peas
taste
- Combine all the ingredients in a saucepan and boil over low heat.
- Prepared pepper cut into slices.
- Put the slices in a boiling mixture and boil for several minutes on a low-power fire (when the slices begin to fade, you can remove the pan from the heat).
- Transfer vegetables to prepared jars and pour the prepared marinade from the pan.
- Roll up jars with sterilized lids, cool.
Did you know? Bell pepper has gender differences: for example, the tips of the female fruit are usually divided into 4 segments, and the male fruit into 3. The former usually have a sweeter taste.
In oil
A great snack will turn out if you pickle sweet pepper in an oil marinade.
dill and parsley
taste
- Prepare vegetables and cut into slices.
- Put slices in a deep container, pour in the same components of the marinade.
- Boil over low heat for 20 minutes, stirring regularly.
- 5 minutes before the end of cooking, throw chopped garlic and chopped herbs.
- Arrange the resulting product in clean prepared jars and cork.
Fried peppers
For lovers of savory snacks, a recipe for pickled fried pepper is suitable.
1 can per 0.5 liter
pepper mixture (black, allspice)
taste
- Fry peeled and cut fruits. You can do this in a pan with the specified amount of oil or in the oven on a sheet covered with foil at 220 ° C, bake for half an hour.
- Put garlic, spices and a slice of hot chili peppers on the bottom of the sterilized jars.
- Pour all dry ingredients into jars, then pour vinegar.
- Arrange the finished fried slices in jars, pouring the juice left after the heat treatment there, pour boiling water to the neck and roll it up.
- Shake the jars carefully to dissolve all the spices, turn over and cover with a warm blanket.
In tomato sauce
Unusual and very mouth-watering appetizers are peppers pickled in tomato.
5 cans per 0.5 liter
sunflower oil
100 ml
- Wash and peel the fruits, cut each lengthwise into 8 parts.
- In a deep saucepan, mix all the ingredients for the sauce and boil.
- Put the prepared vegetable in a boiling mixture, stir and cook for 20 minutes over low heat.
- Arrange the resulting workpiece in banks, pour hot sauce, roll up.
Basic rules and shelf life
Canned sweet peppers are stored in the same way as other types of winter homemade products: in a cool, dark place, cellar, pantry or refrigerator. The temperature in the room should be from 0 to + 20 ° C, humidity not more than 80%. Shelf life of cans is 12 months.
Additional Cooking Tips
In order for the canned delicacies to turn out delicious and retain the maximum benefit, it is important to adhere to the basic rules of preparation:
- Thoroughly wash jars and lids designed for workpieces, subjecting them to mandatory sterilization.
- Observe the technology of preparation of products, wash vegetables well before cooking.
- It is better to sterilize the container immediately before putting the products into it.
- It is important to choose only fresh fruits, without spots and damage.
- If vinegar is used in the marinade, it is best to pour it directly into the jar before you cover it so that it does not evaporate when boiled.
So, having familiarized yourself with the various options for cooking canned bell peppers, it can be argued that this process is not too complicated and time-consuming. Even a novice housewife, using these tips, will be able to please their households with aromatic and tasty dishes from this vegetable.
