How to pickle peppers?

Victoria Dmitrieva
Victoria Dmitrieva
January 21, 2013
How to pickle peppers?

The end of summer and autumn delight us with an abundance of vegetables and various horticultural crops. Peppers occupy a worthy place in this variety. Both sweet (vegetable) and bitter (spicy). The pleasure of their consumption can be extended to the next harvest, if you know how to pickle peppers.

Hot pepper pickle

To get started, we learn the easiest way to pickle bitter pepper. It must be ripened, together with the stalk. It is in this state that the taste of pepper is revealed completely. Required components:

  • Pepper - 0.7 kg.
  • Vinegar (9%) - 4 tbsp. spoons.
  • Water - 1.5 liters.
  • Salt and sugar - 2 tbsp. spoons.
  • Bank of 0.5 liters. - 4 things. (you can use a jar with a lid on the thread).

Banks need to be thoroughly rinsed and sterilized. Clean the pepper before putting in jars, you must pierce in the region of the stalk. This will allow the brine to get inside. Then he fits in the banks. Laying density is average. This is necessary so that the pepper was completely immersed in the marinade, not protruding from the shoulders of the jar.

In a separate bowl combine all the components of the marinade and bring to a boil. Then immediately pour the marinade over the banks, warm up and pour back. Boil the marinade again, pour and roll (spin) the lid. Banks turn lid down and wait for the banks to cool. Then you need to place them in a cool place (refrigerator, basement, cellar).

Alternative option

Before pickling hot peppers in the marinade, you can add a set of herbs and various spices. Spices such as dried dill, cloves, allspice peas and bay leaves will be in place in the marinade and will create a specific flavor to hot peppers.

You can also put peeled garlic cloves and fresh celery leaves in the original pepper set.

Marinated Sweet Pepper

For this procedure, we need the following ingredients per three-liter jar:

  • Bulgarian pepper small size - 1.5 kg.
  • Water - 2-2.5 liters.
  • Salt and sugar - 2 tbsp. spoons.
  • Vinegar (9%) - 2 tbsp. spoons.
  • Bank 3 l. - 1 PC.

This recipe will let you know how to pickle Bulgarian pepper, with a few changes in taste and shape. This will allow you to use it in the preparation of many dishes from stuffed peppers to salads and appetizers.

The vegetable is separated from the stem, cleared of seeds, thoroughly washed.Before placing the pepper, the jar is thoroughly cleaned and sterilized. Pepper fits tightly in a jar, it is desirable that it does not crack. A jar of pepper is poured with boiling water, heated for 10-15 minutes. The procedure is best repeated 2-3 times.

Before the last boil we add salt and sugar to the water, vinegar a little later. After the marinade boils, pour pepper and roll the lid. We put the jar on the lid and place it in additional heat until it cools completely.