Recipes for bell peppers with honey for the winter. Delicious bell pepper recipe for the winter with honey without sterilization Sweet pepper recipe with honey

One of the most delicious ways to preserve bell pepper for the winter is to pickle it. By adding one or another component, the workpiece can turn out spicy, sweet or sweet and sour, soft or crispy. This is what we will do today - we will marinate both Bulgarian sweet and spicy.

Pickled peppers for the winter: a simple recipe

The easier the dish is prepared, the better, the more various manipulations with the jars and with the vegetables themselves, the more likely it is that we will completely abandon the cooking recipe and look for something simpler. This option is one of my favorites, I often cook according to this recipe even in the evening, after work. It takes a minimum of time, and the result is a very savory snack. Whoever likes it spicier, then the chili in the recipe should not be cleaned of seeds - it will turn out piquant. Ideally, you need to take red bell pepper and ripe chili, but if you have green pepper, which is called technical ripeness, it is advisable to take unripe chili fruits so that their colors match. Then the color of the snack in the jar will be amazing.

For a simple preparation, we need the following ingredients.

Vegetables and greens:

Bulgarian pepper - 1.5 kg;
greens (cilantro, parsley, green basil) - 1 large bunch each;
dill - 2 large bunches;
garlic - 20 medium-sized cloves;
chili - 1 medium.

For marinade:

water - 1.5-1.8 l;
salt - 1.5 tbsp. with tubercle;
sugar - 3 tablespoons;
vinegar 9% - 5 tablespoons;
black peppercorns - 5-8 pcs.;
refined vegetable oil - 75 ml.

How to pickle peppers for the winter in jars

Preparing this preparation is easy and simple. The green layer can be anything - you can add only dill, or diversify it with parsley, tarragon or purple basil.

Bulgarian sweet pepper marinated for the winter with honey

A simple recipe that I want to offer you today is a sweet pepper that is preserved with honey. It is not quite ordinary, because a sweet ingredient is added to the marinade. But this only positively affects the taste of the snack. This option will not only decorate your table, but also make dinner much tastier. If you don’t know what to serve at the table, then uncork winter preparations and surprise guests with the variety of your preservation.

What do we need:

1 kg of sweet pepper;
700 ml of water for the marinade;
70g vegetable oil;
1 tbsp salt;
3 pcs. dried cloves;
4 tablespoons honey;
50g of table vinegar;
4-5pcs peppercorns.

How to cook pickled peppers for the winter

Hot pepper marinated with honey

By tradition, in many families, only classic recipes are rolled up for the winter. On the one hand, this is good, tasty and healthy, but do not forget that there are still a lot of recipes that are no less tasty, and the preparations from them are so original that you regret that you did not think of trying to cook like this before. Peppers are ideal for winter canning, and not only sweet, but also spicy. Consider today a recipe for hot peppers for the winter, marinated with honey. The appetizer will immediately attract all lovers of spicy. But due to the fact that honey will be used, the taste will soften a little and not only men, but also women can eat it. As a rule, the weak half of humanity prefers delicate snacks with a spicy taste, so today we will cook it.

The Caucasian table is rarely complete without spicy vegetables and sauces, so it is possible that today's recipe came to us from the Caucasus. Chili is sold in both red and green, you can use both types or one of them for preparations. Today we bought both red and green chilies, so the canned jar will turn out elegant and attractive. In addition to harvesting, we still need a standard set of products: sugar and 9% vinegar.

Grocery list:

500g hot chili pepper;
100g sugar;
200-250g 9% vinegar;
2 tablespoons honey.

How to make hot peppers with honey for the winter

Hot pepper for the winter in the marinade

This is not only a hot snack, but also a great addition to any side dish or meat dishes. If you like to fry kebabs, then you can’t do without this accompaniment: hot meat from the fire and hot peppers are a masterpiece of culinary art, so be sure to use the recipe and marinate chili for the winter. In addition to being marinated, it is also salted, boiled and even fried. Which cooking method to choose is up to you, and today we present to your attention a simple recipe that will help you prepare hot peppers in jars to store them all winter. On occasion, you can always uncork a savory snack, set the table and call friends. You can use any hot pepper for the recipe, it also comes in different colors: red and green, both are good, and when they are used together for preparations, a bright combination of colors is obtained that excites the appetite. Many are accustomed to rolling up cucumbers and tomatoes for the winter, let's break the boundaries, experiment a little in the kitchen, and get a result that will please us. If you like spicy and spicy dishes, then be sure to pay attention to today's recipe.

Recipe Ingredients:

200g hot pepper;
a few sprigs of parsley or celery;
3-5 pcs. peppercorns;
1.5 tbsp 9% vinegar;
1 tsp vegetable oil;
0.5 tsp salt;
1 dill umbrella;
1 clove of garlic;
200g of water.

Canned hot peppers

Such a bright preservation will not only diversify your table, complement any feast, but also decorate it with its bright appearance.

Peppers in honey filling, harvested for the winter, will surely appeal to all family members. This preparation has a sweet and sour taste and an incomparable honey aroma. Pepper can not only diversify the daily diet, this dish will be the highlight of any feast. It would seem that poorly combined products give excellent results.

Pepper in honey filling goes well with meat and vegetable dishes. Fried potatoes, mashed potatoes, barbecue, chicken wings baked in sauce - all these dishes will become much tastier if they are supplemented with such preservation.

In some families, the preparation is eaten with pasta and cereals. The original taste of conservation well complements the usual food.

Choosing the Right Pepper Variety

To prepare the workpiece, take a fleshy sweet pepper. The Ratunda variety is well suited, but other varieties of vegetables can be taken. It is beautiful when there are vegetables of all colors in jars, so you can choose peppers from green to red. The main thing is that the fruits are strong and well ripened. Vegetables should not show signs of spoilage.

Choice of honey

Honey is a natural preservative that prevents the growth of pathogenic bacteria. It gives the pepper a delicate flavor and aroma. For preservation, high-quality honey is chosen, it is advisable to take linden or flower honey. It is preferable to use a liquid product, but even if it is sugared, this can be corrected by holding the honey in a steam bath and it will again become viscous.

For preparations for the winter, you should not use honey of dubious quality, as it can spoil the taste of the dish.

Pepper preparation

The pepper is sorted out, separating spoiled, sluggish or stale fruits. Selected strong vegetables are washed twice with running water, poured into a bowl and cleaned out the core.

Prepared fruits are cut into pieces, although some hostesses prefer to cover the whole pepper. In this case, in winter you can not only eat it as a separate dish, but also stuff it.

Delicious recipes for the winter

Each housewife has her own special recipes, which are carefully preserved and passed down from generation to generation. One of these recipes is considered to be pepper in honey filling. You can cook it according to different recipes, respectively, the taste of the original product will also change from this.

Classic finger lick recipe

Pepper in honey sauce, closed for the winter according to the classic recipe, will become an original table decoration. For cooking, the following ingredients are required:

Pepper - 6 kg.
Water - one and a half liters.
Salt - 40 grams.
Honey - 1 incomplete glass.
Sugar - 100 grams.
Vinegar - 1 glass.
Garlic - 15 cloves.
Peppercorns - 5 peas each.
Carnation - 3 inflorescences.
Bay leaf.

In a large saucepan, mix all the ingredients required for cooking. The pan is placed on a slow fire and brought to a boil, constantly stirring and removing the foam.

Pre-peeled and chopped peppers are poured into boiling brine and boiled for 5 minutes. After that, the fire is reduced and the vegetables are cooked until they change color. This takes no more than 10 minutes.

Boiled peppers are laid out in pre-dried jars in the oven and sealed with sterilized lids. Banks are turned upside down and wrapped in a blanket for a day.

Pickled hot pepper

Bitter pepper in honey sauce will become an unusual snack not only in winter, but also in summer. For cooking, the following products are prepared:

Hot pepper - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Vegetable oil - 1.5 cups.
Honey is an incomplete glass.
Salt - 2 tablespoons.
Spices - clove inflorescences, peppercorns, bay leaf.
Garlic - 2 heads.

All products for the marinade are placed in a large saucepan, put on the stove and brought to a boil. Hot peppers are washed, cut into 3 parts and poured into a saucepan with boiled brine. The product is boiled for 10 minutes, after which it is poured into jars, layered with chopped garlic. Fill with boiled brine and cork with metal lids.

It is noteworthy that hot peppers can be stored in jars closed with plastic lids. This product contains substances that prevent the reproduction of pathogenic microorganisms.

Pickled Bulgarian

The original taste of sweet pepper, closed in honey filling. To close the vegetable harvest for the winter, take the following products:

Red pepper - 5 kg.
Water - 1 liter.
Salt - one and a half tablespoons.
Vinegar 9% - 250 ml.
Honey - 3 tablespoons.
Vegetable oil - 1 cup.
Bay leaf - 5 leaves.
A mixture of ground pepper - 1 incomplete teaspoon.

A marinade is prepared from water and other ingredients. Bring it to a boil, then put the peeled and chopped pepper into the pan and then boil for 7-10 minutes.

Boiled peppers are placed in sterilized half-liter jars, poured with brine and corked with iron lids. Banks must be turned upside down to see how tightly the lids are closed. In a similar position, the jars are left for a day, they are covered with a blanket from above.

In fragrant marinade with honey and cinnamon

A real yummy is a pepper covered with honey and cinnamon. According to this recipe, you can close bitter and sweet peppers. To prepare this delicious preparation, you need to prepare the following products:

Peppers, peeled from the core - 5 kg.
Vinegar 6% - 1 liter.
Water - 0.5 liters.
Linden honey - 1 cup.
Lean oil - one and a half glasses.
Salt - a full tablespoon.
Spices - cinnamon powder, clove inflorescences, peppercorns, bay leaf.

A marinade is made from water, vinegar, salt, honey and spices. After boiling the liquid, the fire is made quieter, the pepper cut into several parts is loaded into the pan and boiled for 7 minutes. After that, spread it with a slotted spoon in prepared jars and pour in the brine in which it was boiled. A couple of cloves of garlic must be put in each jar.

Banks are corked with metal lids, turned upside down and wrapped in a blanket. In this position, preservation is maintained for a day.

If bitter pepper is closed with cinnamon, then it is recommended to boil it for 2-3 minutes in boiling water, and then load it into the marinade.

In honey-oil marinade

Bulgarian pepper, closed with vegetable oil and spices, will be a remarkable find for gourmets who are hard to surprise with something. For harvesting you will need the following products:

Bulgarian pepper - 1 kg (it is allowed to take vegetables of various colors).
Honey - 5 full spoons.
Water - half a glass.
Vinegar - half a glass.
Vegetable oil - half a glass.
Sugar - 1 tablespoon.
Salt - 1 teaspoon.
Peppercorns.

In a wide saucepan, mix all the ingredients required to prepare the marinade. The composition is brought to a boil and kept on the stove for 5 minutes. The vegetable cut into pieces is poured into the marinade and boiled until the vegetables darken, it takes 7-8 minutes. Then the pepper is laid out in prepared jars and twisted with iron lids.

After twisting, the jars are turned over to check how tightly they are closed. Leave the jars upside down for a day, they must be wrapped with a blanket on top.

"Five Minute"

A blank prepared according to this recipe is suitable for preparing salads, side dishes and decorating sandwiches. The recipe says 5 kg of a sweet vegetable, but you can take a smaller amount of vegetables. In this case, the portions of products for the marinade are accordingly reduced. For marinade, for 5 kg peeled from seeds, pepper is taken:

Water - 1 liter.
Vegetable oil - one and a half glasses.
Vinegar - half a glass.
Sugar - 1 glass.
Honey - 3 tablespoons.
Parsley - a small bunch.
Garlic - 2 heads.

All products for the marinade are placed in a wide saucepan, bring the composition to a boil and reduce the heat. Peel the pepper and cut in half. Load the halves into the boiled brine and boil for exactly 2 minutes. After that, chopped parsley and garlic are poured into the vegetables, boiled for 1 minute and scattered in jars.

Banks are corked, turned over and covered with a blanket. In this position, they must be kept for a day.

Canned hot pepper without sterilization

Such preservation will definitely appeal to lovers of everything spicy and unusual. To prepare for the winter, you should stock up on the following products:

Bitter pepper - 3 kg.
Vinegar 6% - 1 cup.
Water - 1 glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.
Garlic - 1 head.
Bay leaf - 3-4 pieces.

Bitter pepper is cut into 3 parts and boiled in boiling water for a minute. Marinade is prepared from water, vinegar, honey, salt and bay leaves, as soon as it boils, pepper is loaded into the pan and boiled for 3 minutes. Pepper is scattered in jars, sprinkled with chopped garlic, and poured with brine.

Such preservation does not have to be rolled up with a lid. The blockage is well stored even at room temperature under a nylon cap.

whole pepper

This preparation can be used in its pure form or used for stuffing with meat and vegetable composition. For cooking, you need the following products:

Sweet pepper - 5 kg.
Vinegar - 1 incomplete glass.
Sugar - half a glass.
Honey - 3 tablespoons.
Salt - 2 tablespoons.

Peppers cut off the tails with part of the pulp and carefully pull out the seeds. Marinade is boiled from water and other products, prepared pepper is boiled in it and laid out in jars. Banks are rolled up with iron caps and wrapped for a day.

Preservation storage methods

It is recommended to store the workpiece for the winter in the cellar, cool pantry and refrigerator. Preservation made from bitter pepper is well stored at room temperature, even without rolling with metal lids. The preservative in this case is honey and the bitter vegetable itself.

When you are constantly engaged in winter preparations, then standard recipes quickly become boring. If you, too, are a little bored of closing the same jars of pickled bell peppers every year, try making an unusual marinade. We will prepare pepper with honey for the winter with you, a recipe with a photo - everything is presented clearly, including the preparation of a honey marinade. The taste of pepper is indescribably beautiful - rich sweet and sour marinade effectively emphasizes the natural taste of pepper. Preservation looks very elegant if you take brightly colored peppers. I've seen red and yellow pepper options. But the most delicious is red meaty pepper - paprika, so I recommend preparing just that. Be sure to choose fragrant honey, because it is honey that will play a key note in the taste of this winter preparation.

Pickled peppers with honey are prepared in several ways, but the easiest of them is double pouring. At the same time, you do not need to sterilize the pepper jars at all - they will stand perfectly in the pantry without signs of fermentation until the very moment when you decide to open them!
I made the calculation of the ingredients for 2 half-liter jars.

We will need:

500 g of bell pepper;
2 tbsp honey;
3 tbsp 9% vinegar;
1 tsp salt;
grains of coriander and black pepper;
1 tsp vegetable oil;
500 ml hot water.

How to cook pickled peppers with honey

First of all, cut off the stalk from the vegetables and clean them from the seeds, rinsing with water from the inside and out.

Then cut the bell pepper into triangular "tongues".

Place the pepper in jars scalded with boiling water as tightly as possible, trying to push the slices as deep as possible and pressing lightly. Pack all the way to the top, leaving some room for the marinade.

Fill the jars with boiling water, cover with lids and let stand for about 10-15 minutes.

At this time, put honey in a saucepan or saucepan, add salt, a few pinches of coriander seeds and black pepper. Optionally, you can add a few pieces of dry cloves, but only if you like such a spicy aroma.

Using a special drain cap, pour the boiling water from the jars into a saucepan with spices and honey.

Pour vinegar and vegetable oil into it immediately, placing it on fire.

Boil the marinade, stirring so that the honey disperses, and pour it over the sliced pepper in jars again.

Preserve with a seaming key, closing the jars with scalded iron lids. If you are still worried about the shelf life of your preservation, you can add half a tablet of aspirin to each jar.

Turn the jars over and check if they are tightly canned!

Wait for it to cool completely and transfer the jars of pickled bell peppers with honey for the winter to a dark and cool place.

Enjoy your winter appetite!

Bell pepper is the love of my life. These bright, radiant fruits filled my heart in early childhood. Whenever I cook something (and the season of peppers is open), I add them, where not too lazy, to stews, and soup, and to various salads, and even to scrambled eggs, and, of course, I roll them up for the winter. And recently I tried to cook pickled bell peppers with honey for the winter. Oh, this is just a culinary boom, yummy, you can swallow your tongue! In the jar, a sweet play of colors is obtained and it is not surprising that it is sweet, because pepper with honey is being prepared. This is a great appetizer, both for every day and for a celebration. It is better to take small fruits, of course, without damage, and for beauty, put colorful vegetables in a jar (red, yellow, green, orange ...). Any novice hostess can make such an appetizer from peppers, since canning without sterilization.

Pickled peppers with honey for the winter

pepper recipe with honey for the winter

Despite the fact that some of the vitamins from pepper disappear during pickling, we still get great pleasure from their taste and aroma. In the cold winter season, pickled peppers with honey are perfect for other dishes!
The recipe is quite simple to prepare, preservation is perfectly stored in the pantry for a whole year. If you like to make blanks in a slow cooker, recommendations will be given for it.

Ingredients:

sweet bell pepper (optional in different colors) - 3 kg;
garlic - 2 heads;
allspice peas 6-8 pcs.;

For marinade:

water - 1 liter;
coarse salt - 1 tbsp. l.;
sugar - 0.5 tbsp.;
honey - 5 tablespoons;
sunflower oil - 0.5 tbsp.;
vinegar 9% - 0.5 st.

Cooking process:

Initially, we prepare the marinade. Fill a multicooker bowl or a small deep saucepan with water, add all the necessary ingredients for the marinade (salt, sugar, honey, vinegar and sunflower oil).

We put the peeled garlic here too.

And there is also allspice, without it there is no way - this is a magical fragrant spice for all preparations.

Put on the stove and bring to a boil. And in the slow cooker, turn on the "Baking" or "Soup" mode.

We clean the ripened fruits of pepper from the core and cut into slices of different shapes.

We boil our peppers in a boiled marinade for no more than 5-6 minutes, until the color changes.

Banks are sterilized in advance.

Put the processed peppers and garlic in jars.

Bring the honey brine to a boil and pour over the peppers in jars.

We close the jars with metal lids, turn them over and see if they let the liquid through. If everything is sealed, then we put our jars in the pantry.

Pepper in honey filling is ready.

Bon appetit everyone!

Thank you Xenia for the recipe.

Canned peppers are a great winter snack. It is salty, spicy and even sweet. And on the website of Yulia Vysotskaya they offer to prepare pepper with honey for the winter. This seaming has an unusual, sweet and sour taste and a unique honey aroma. But its main advantage is that it is quite simple. Honey is a very good preservative, so in this recipe you can do without sterilizing the container. We invite you to try this unusual appetizer. Delicious peppers in honey filling are even easier to cook - our detailed recipes with photos and videos will help.

Pepper in honey "Lick your fingers"

Ingredients

Servings: - + 60

Sweet pepper 6 kg
honey 200 g
water 1.5 l
vinegar 200 g
salt 8 art. l.
sunflower oil 8 art. l.
Bay leaf 14 pcs.
black peppercorns 30 pcs.
garlic 1 PC.

per serving

Calories: 51 kcal

Proteins: 0.99 g

Fats: 2.40 g

Carbohydrates: 6.02 g

50 min. Video recipe Print

Wash the jars and pepper thoroughly. Remove seeds from vegetables and cut into 4 wedges. Remove the husk from the garlic and chop it into thin slices.

Put the water to boil. Add honey, oil. Salt, pepper. lower the bay leaf, pour in the vinegar. Throw the pepper pieces into the marinade. Boil 7 minutes.

Scoop out the contents of the pan with a slotted spoon and put it in dry jars. Sprinkle garlic on top of each layer.

Heat the marinade until it boils again. Pour the pepper so that the liquid protrudes 1 cm above the vegetables. Roll up the jars. Turn over and wrap.

Advice: If you are worried about blanks without sterilization, follow the simplified procedure. At the beginning of work, pour boiling water over the jars, putting them in each metal spoon.

Sweet Peppers with Oil and Garlic

Time for preparing: 35 minutes

Servings: 16

The energy value

calorie content - 98.55 kcal;
proteins - 0.97 g;
fats - 6.27 g;
carbohydrates - 9.15 g.

Ingredients

sweet pepper - 2 kg;
honey - 200 g;
water - 0.5 l;
sunflower oil - 200 ml;
salt - 50 g;
vinegar - 60 g;
garlic - 4 cloves;
bay leaf - 2 pcs.;
hot chili - 2 pcs.

Step by step cooking

Wash the soda cans.
Put the water to boil. Peel the pepper, cut it. Boil in boiling water for 5-7 minutes. Catch with slotted spoon.
In the same saucepan add salt, honey, oil and vinegar. Throw pepper into it when the marinade boils. Boil 4-5 minutes.
Put hot chili at the bottom of seaming containers. Send the bay leaf and garlic there. Remove the bell peppers from the pan and arrange in jars. Pour in boiling marinade. Screw on the lids. Turn over and wrap until cool.

Advice: recipes with honey can be varied by adding a spoonful of dried basil, a pinch of cinnamon or nutmeg.

Try this original preparation - this is a real yummy that will never get bored. It keeps well at room temperature. If you wish, you can not cut the pepper, but close it whole or choose colorful vegetables to make the appetizer look even more attractive. Use our recipes and make sure that closing honey pepper for the winter is very easy!