Pickled peppers (recipes)

[Topic table of contents]

Girls, please give me a recipe for pickling pepper, who knows, just exactly what and how much you need and how to do it, of course. Thank you in advance

Topic table of contents

Lecho himichka
Lecho macaroni
Pickled peppers artisan
Pickled peppers macaroni
Pickled peppers in sweet and sour marinade Elenka69
Pepper marinated with honey himichka
Pepper "Surprise" Elenka69
Pickled ratunda Stеrn

[Pickled ratunda]

Pickled ratunda

glass 250 ml

3 kg Ratunda sweet peppers (regular red bell peppers are fine too)
5 glasses of water
0.5 cups vegetable oil
1 cup 9% vinegar
2 table. tablespoons of sugar
1.5 table. tablespoons of coarse salt
onions, garlic, herbs to taste
allspice peas

Remove seeds from pepper and cut into strips or rings 5 ​​mm thick. Put pepper in a saucepan, cover with water, add sugar, salt and boil for 10 minutes. Add vinegar at the end.
On the bottom of the sterilized jars, put onions cut into half rings (cover the bottom), 2-3 cloves of garlic, parsley, dill, celery, cilantro if desired (a handful in a jar), 3-5 peas of allspice. Spread pepper in jars with a slotted spoon, cover with hot marinade and roll up.

[Pickled peppers]

Pickled peppers

Peel 5 kg of pepper, cut into pieces.

Marinade:

1 liter of water
0.5 liters of vinegar (9%)
0.5 liters of sunflower oil
0.5 kg. Sahara
a few pieces of bay leaves
2 tbsp. l salt
3 pages of hot pepper (optional, without it)

Boil the marinade for 30 minutes. Put pepper in it in portions (such that all the pepper is covered with marinade). Cook for 5 minutes. Take out the pepper, put in sterilized jars and roll up. When I open it in winter, be sure to pour everything into a bowl, along with the marinade, add chopped garlic and mix. The liquid marinade becomes jelly-like.

I like pickled peppers very much, and they can't look calmly at rolled up jars, so I make one portion like this - pepper, after it's boiled in the marinade, take out and put in a saucepan or tray, pour it with cooled marinade, in which add chopped garlic and black pepper and refrigerate.

Delicious! (i.e. bon appetit!)

[LECHO]

LECHO

3kg peeled pepper (without seeds and stalks)

1 liter thick tomato juice

1 glass rast. oils

1 cup of sugar

2 tablespoons of salt

0.5 cups garlic

About 100 g of vinegar 9% (if the juice is sour, pour less vinegar)

In a large cauldron, boil the juice with the above spices, add chopped peppers (in squares, straws about 1 cm wide, as you like), boil for 10 minutes from the moment of boiling, put in sterilized jars, on the bottom of which coarsely chopped garlic is poured and rolled up. The output is about 3 liters.

I always take fleshy pepper for lecho, it can be of different colors. Spicy food lovers can add hot pepper. I have been closing lecho according to this recipe for about eight years, in winter everyone eats with pleasure.

Bon Appetit!

Thank you girls for responding so quickly, I just bought 6kg of pepper. I remember when we lived in Ukraine (my husband was a military man) I was always treated to Mar. pepper - well, so tasty, all so plump and slightly sweetish, but I always have a mess and I remember that in the jar there was nothing but pepper, just a marinade

Mistress, and your pepper is not soft? I'll do it now.

[Pepper marinated with honey]

The nut, pepper for pickling should be fleshy, such as imported ones are sold in supermarkets.
A girl from Kiliya studied with me at the institute, this is our Ukrainian Venice, there are ideal conditions for pepper. Her mother covered the whole pepper, without cutting, only the seeds were removed, in three-liter jars.
Huge fleshy peppers marinated with honey flew away instantly.

Pepper marinated with honey

2 liters of water
0.5 liter vinegar 9%
0.5 liter of sunflower oil
300g honey (or 400g sugar)
Put peeled and chopped peppers into the boiling marinade, boil for 1 minute, remove and put in a wide saucepan, sprinkle with salt, cover and set aside for half an hour. Put 3-4 cloves of garlic, 3-4 black peppercorns, lavrushka, celery in the jars on the bottom. Lay pepper on top, pour marinade and sterilize for no more than 5 minutes, roll up.

Mistress, and your pepper is not soft? I'll do it now.

Well, not a slob - that's for sure! It only cooks for 5 minutes! But until you try it, you won't know if this option suits you. So make half a serving and decide for yourself. I've been doing this for years. Good luck!

[Pepper marinated with honey]

Pepper marinated with honey

How much salt?

How much salt?

How much salt is not indicated, add it by eye on top, not too zealous ...

Thank you all for the recipes, I rolled up the pepper according to the Craftswoman's recipe, but we still did not wait for the Kroshin peppers in oil, but there are still peppers - therefore we are waiting for Krosh Your recipe

I don’t know when I’ll try, but the peppers look whole and very tasty marinade, but you
SHIRO DYAKUYU

[Pickled ratunda]

Pickled ratunda

Ratunda-neratunda, we are not some capitalists ... I took pepper at the Koptevsky market for 30 rubles / kg and presented that this is Ratunda. And she began to sculpt it. In short, the marinade was not enough three times.
! And this capitalist Ratunda gives more juice than our Coptic peppers? Isn't it worth experimenting with this simple sweet, non-capitalistic pepper recipe? And red ... you can buy it in winter ...

[Hairpin]

Hairpin, I pickled ratunda in Ukraine. In the voice of the cat Matroskin: "There are heaps of this ratunda." And I did the usual pepper too. Did you cook the marinade separately from the pepper? Everything is cooked together and then packed tightly into jars. Marinade is missing.

Girls, and who makes hot peppers how? My husband is puzzled. He likes to crunch with a borschik. We bought it before in METRO, but now it disappeared from the shelves

[Hairpin]

Hairpin, I pickled ratunda in Ukraine. In the voice of the cat Matroskin: "There are heaps of this ratunda." And I did the usual pepper too. Did you cook the marinade separately from the pepper? Everything is cooked together and then tightly packed into jars. Marinade is missing.

Well, actually, I doubted that the sugar and salt would disperse evenly. Therefore, I boiled everything except vinegar separately, poured pepper, brought it to a boil and ... and ... I just want to say, I added vinegar after ten minutes, but ... first I added water ... I took the marinade 35-40 % of the pan ...

I put all the spices in the marinade at once and brought the vinegar to a boil and threw the pepper there, boiled it until it boils for 5 minutes. and erased. I rolled up the jars, the peppers are all intact, and the marinade even left a little. Made according to the mistress's recipe - it turned out well

[Pickled peppers in sweet and sour marinade]

And I am with my recipe, for those who do not like too much sour.

Pickled peppers in sweet and sour marinade


Marinade: Boil 4 liters of water, add 4 tbsp. l. with a small slide of salt, 2 glasses of sugar, 1 glass of rast. oil, 1 cup 9% vinegar.

Put prepared pepper in the boiling marinade and boil for 4-5 minutes from the moment of boiling.
Put in sterile jars tightly and top up with boiling marinade, quickly tighten with sterile lids. Try to quickly spread the pepper in the jars so that it does not get overcooked. Wrap in a blanket until it cools completely.

You can cover any amount of pepper. One tab in the marinade can hold 3 kg. You can cook half the marinade for a smaller amount of pepper.
Pepper to take only fleshy varieties, you can multi-colored, but of course, red, well-ripened pepper is tastier. If the jars are 1 liter or more, then it is better to cook the pepper whole or cut in half, and if half liter (like mine), then cut the pepper into 2-4 parts.
It closes very quickly, it takes longer to clean.
The recipe was tested on friends and relatives, in the sense it was highly appreciated.
Pepper is good just as a side dish, you can season it with fresh chopped garlic or add to salads.

Closed the prescription lecho
himichka

Thank you!!!

I also made a pepper according to the recipe Elenka69 - very good and tasty pepper

[Hairpin]

Hairpin, sign the jars so that later you will know whose recipe you liked more ...

[Khimichka]

1. Khimichka, do not rash salt on the wound. I forgot to order books in the world, but in stationery ... my daughter ran around stores from Koptevo to Leningradka, and her husband - from Koptevo to Onega. We have no stickers ...
2. I am guided only by the covers ...

[Khimichka]

1. Khimichka, do not rash salt on the wound. I forgot to order books in the world, but in stationery ... my daughter ran around stores from Koptevo to Leningradka, and her husband - from Koptevo to Onega. We have no stickers ...
2. I am guided only by the covers ...

Hairpin, if there are no stickers on the self-adhesive, then you can sign the jar on a piece of plain paper and stick it around the edges with ordinary PVA glue. After eating the contents, the glue is easily washed off with a hard washcloth and hot water. The mother-in-law has done this from time immemorial, and it is indicated not only in the bank, but also briefly the recipe, and, of course, the DATE! At first I was confused to paint everything, but over time I got used to it and now I do not understand how people do not sign their jars I gave in to training, however

Hairpin, you are doing everything right. Then choose a recipe to your liking. And it's easier to mark them simply .... Sign the covers with a DISK MARKER. This is how I sign JUICE and TOMATO SEA. They are difficult to distinguish by their subtle shade.

Maybe someone will need 2 amazing and proven recipes;
LECHO
Tomatoes 4 kg.
pepper 5 kg.
sugar 1 cup
Salt 2 tbsp l
rast. butter 1 glass
vinegar 9% 2 tbsp. SPOONS

Scroll tomatoes in a meat grinder. Cut the pepper into 6-8 pieces. Scrolled tomatoes + salt, sugar, butter, boil in a bowl and add pepper. Boil and 30 minutes. over medium heat. Remove from heat, add vinegar, roll up in rub. banks. Wrap up with a blanket.

pickled pepper
5 kg. peeled pepper
3 l of water
0.5 l salted. oils
0.5 kg sugar
5 tbsp. l salt
0.5 vinegar

Pour everything except pepper into a saucepan and boil + 5 minutes. boil. Add the mulberry pepper, thinly and longly chopped and after boiling, boil for 5 minutes. Remove the pepper from the pan and put in sterilized jars, and boil the brine and pour the pepper.
All recipes are delicious and proven,

Hairpin, if there are no stickers on the self-adhesive, then you can sign the jar on a piece of plain paper and stick it around the edges with ordinary PVA glue. After eating the contents, the glue is easily washed off with a hard washcloth and hot water. The mother-in-law did this from time immemorial, and it is indicated not only in the bank, but also briefly the recipe, and, of course, the DATE! At first, I was confused to paint everything, but over time I got used to it and now I don't understand how people don't sign their jars I gave in to training, however

Girls, hello !! You can stick on jars with a signature with stickers that in stores they write a price on them, they are multi-colored and they are self-adhesive.

GIRLS! Can someone tell me how to dry pepper, I tried to dry it in the oven, something does not work, all the juice flows out and it is kind of raw

["Pepper with a surprise"]

The name is not mine (employee's recipe), but I would give it a name
"Pepper with a surprise".
Because the "surprise" is hidden in the pepper itself and it has a very tasty marinade.

STRUCTURE:
Multi-colored Bulgarian pepper, medium-sized tomatoes, garlic, herbs, hot peppers and mustard seeds (optional).

Marinade for one 3-liter jar.1 liter of water bring to a boil and add 1.5 tbsp. l. salt, 1 tbsp. sugar, 0.5 tbsp. 9% vinegar, 1 tbsp. refined sunflower oil.

PREPARATION:
Cut off the lid of the peppers, peel, wash and lower them in boiling water for 1-2 minutes so that the pepper becomes soft and does not break when placed in jars.
Put 1-2 cloves of peeled garlic and a tomato in each pepper.
Put pepper with a "surprise" in cleanly washed jars as tightly as possible, shifting with sprigs of herbs. If there is not enough space, then I put small tomatoes. Pour in hot marinade and sterilize for 30 minutes. Close the lids immediately.
I usually also wrap the blanket around to prolong sterilization.

My advice: first, I pour the marinade oil into the jars with a ladle so that there is about the same amount everywhere. And then I pour the marinade equally. If it’s just not enough, then add boiled water.
Here I have three 1.5 liter jars closed.

[Walge]

Walge!
Look here here .

Maybe someone will need a recipe, my grandmother Lecho used it
3 kg tomato
1 kg pepper
1 kg of carrots
1 kg onion
6 tbsp. tablespoons of sand
5 tbsp. tablespoons without a slide of salt
250 g of vegetable oil
125 g vinegar 9%
Chop the tomatoes in a blender, cut the carrots into strips, the onion in half rings and blanch. Then pour the resulting mixture of tomatoes, cut the pepper without seeds in the same place, season with salt, sugar and butter, mix and cook for 1-30, at the end, pour the vinegar, mix, remove from heat and put on the jars, cover with lids and cover with a blanket (at I have a baby cotton) the jars under the blanket should cool down. I got 8-800 gr. cans. For those who are too lazy to cut blanching carrots on a coarse grater.

["Pepper with a surprise"]

The name is not mine (employee's recipe), but I would give it a name
"Pepper with a surprise".
Because the "surprise" is hidden in the pepper itself and has a very tasty marinade.

here it is, I finally found it with the help.

Why did I run here? A big THANKS to say GREAT recipe, WONDERFUL Marinade - fabulous. And the peppers and tomatoes that were inside, my son cracked on both cheeks, but asked why there are so few tomatoes?
I had to say that there are never too many surprises
And in my own mind I adjust this marinade for many things, it’s too good, not to subtract or add. To my taste.

[1.5 tbsp. l. salt, 1 tbsp. Sahara]

Marinade for one 3-liter jar. Bring 1 liter of water to a boil and add 1.5 tbsp. l. salt, 1 tbsp. sugar, 0.5 tbsp. 9% vinegar, 1 tbsp. refined sunflower oil.

1.5 tbsp. l. salt, 1 tbsp. Sahara-with a slide or flat
0.5 tbsp. 9% vinegar, 1 tbsp. refined sunflower oil-As I understand it is a glass measure, right?

COOKING:
Cut off the lid of the peppers, peel, wash and lower them in boiling water for 1-2 minutes so that the pepper becomes soft and does not break when placed in jars.
Put 1-2 cloves of peeled garlic and a tomato in each pepper.
Put pepper with a "surprise" in cleanly washed jars as tightly as possible, shifting with sprigs of herbs.

tomato-can it also be lowered into boiling water, so that later it takes up less space in the pepper?

[Zest]

Zest, have you tried the pepper according to my recipe?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=21105.0
Just as we love - sweet!

Paprika

paprika 3kg
water 2 liters
2 cups sugar
salt 2 tablespoons
1/2 cup vinegar
black peppercorns
lavrushka

Cook the paprika halves in the marinade.
Place hot in jars with a fork.
Pour marinade over.
Tighten the cans.

[1.5 tbsp. l. salt, 1 tbsp. Sahara]

1.5 tbsp. l. salt, 1 tbsp. Sahara-with a slide or flat
0.5 tbsp. 9% vinegar, 1 tbsp. refined sunflower oil-As I understand it is a glass measure, right?
tomato-can it also be lowered into boiling water, so that later it takes up less space in the pepper?

Girls who made "Pepper with a surprise", answer my question about glasses and spoons !!!!!!!!!!!

Girls who made "Pepper with a surprise", answer my question about glasses and spoons !!!!!!!!!!!

In spoons only salt, all other products - a glass of 250 ml!

[Nat_ka]

Nat_ka
I said everything right himichka... Salt in spoons, the rest in glasses. I also measure with a 250ml glass.
Put the tomato in the pepper. I take small tasty meaty tomatoes or cream, such.to fit. otherwise the pepper will crack.

And I do the pepper like this: cut the peeled pepper into thin strips and put it very tightly in a 3-liter jar (I even tamp it with my fist). It is better to take a multi-colored pepper and lay it in layers, it turns out beautifully. Then prepare the marinade. For a 3-liter jar, take 2 glasses of water, 1 glass of sunflower oil (I take unrefined, it is more aromatic), 1 glass of vinegar, 1 glass of sand and 2 tbsp. tablespoons of salt. Bring all this to a boil and pour the prepared pepper. It is not necessary to boil or sterilize, but store in the refrigerator. The pepper turns out to be moderately spicy and crispy

Elenka, thank you for a delicious recipe for sweet and sour pickled peppers.
Probably, it won't come to using it in salads - I just eat it. And if you sprinkle the crushed garlic, can you add mayonnaise? How are you doing?

[csv]

csv, Svetochka, thanks!
I also serve such a pepper just like that or serve it with garlic, you can also add green onions or a little onion to it (garlic), cut into thin half rings. Somehow I don't want to add mayonnaise to it. Although ... a matter of taste.

Girls don’t know where to ask - and if my pepper is not very thick, then how many minutes to cook it so that the porridge does not come out? I have never made pepper, but here is a bunch of it, just not very thick, normal - I froze it, but I also want to make it according to the recipes above

Try on the bite, piercing with a knife, should be "al dente" not quite ready. Time is short, I can't even say how many, minutes - I always check it with a knife. After all, the hand immediately feels how well and freely the knife passes into the pepper.
And the pepper with such a scalding should maintain its shape, not fall apart.

Thank you very much, I went to do it - I'll report back later

To your health!
It is better to undercook pepper - than to digest

[macaroni]

Closed pepper according to the recipe macaroni, but I accidentally poured more water, thanks to Admin for telling me how to determine the readiness of the pepper - cooked for 3 minutes, even 2.5 - it turned out to be 10 half-liters and 1 seven hundred grams! Thank you all ! : friends: but there is a lot of marinade left, I can't upload a bad photo of the internet, thanks again

I opened a jar of Pickled Pepper in a sweet and sour marinade according to Yelenka's recipe, it's just very tasty, the recipe will live in my cookbook forever. Perfect for your taste! Thanks for the great recipe.

[Elenka]

Elenka, spun into jars for the winter Pickled peppers in a sweet-sour marinade according to your recipe, now we open and eat with pleasure, it turned out to be a very, very tasty pepper, crunches, the taste is incomparable. so even a big plus that it is easy to cook, quickly. Stored in the closet on the shelf, behaves well. We liked it very much, we will do it every year. Elenka, thank you very much!

[Elenka]

Elenka, a wonderful pickled pepper recipe! I opened the jar, half is gone. Thank you very much!