I live in the south, all our fruits and vegetables ripen very early and therefore all homemade preparations have already been prepared for a long time and we have already halved some of them :)) But there are pickles that I prepare at this time of year, and this pepper is one number. It ferments quite quickly, so in 3-4 days you will have a delicious, savory addition to the main dish or just a snack on your table.

Ingredients:

Bell pepper - 1-1.2 kg

Cabbage - 1 kg

Carrots - 1 piece (large)

Onion - 1 piece (large)

Green tomatoes - 200-250 g (3 - 4 pcs)

Salt (non-iodized) - 1 heaped tablespoon

Hot pepper - 1 small pod (optional)

Parsley - 1 bunch

Peppercorns, bay leaf - to taste

Vegetable oil - 50-70 ml

Wash the peppers, remove the seeds.


Finely chop the cabbage. Peel the onions and carrots, cut the onion into small cubes, grate the carrots on a coarse grater.


Remove seeds from green tomatoes and cut into small strips.


Heat a frying pan with vegetable oil. Fry the onion over low heat for 2-3 minutes, then add the chopped tomatoes, stirring and frying for 10 minutes (until the liquid evaporates), add the grated carrots and fry for another 10 minutes. Cool.


Grind the shredded cabbage with salt until the juice releases, add fried vegetables, chopped parsley, finely chopped hot pepper, peppercorns, mix well.


Boil water in a saucepan and blanch the prepared bell pepper for 2 minutes. Remove the pepper from the boiling water and rinse with cold water. Stuff each pepper tightly with the prepared vegetable mixture.


At the bottom of the bowl in which the pepper will be fermented, place sprigs of parsley, dry dill, bay leaves, and black peppercorns. Then stuffed peppers. Strain the remaining juice from the minced meat and pour into the peppers. On top again, bay leaf, parsley sprigs, cover with a lid or plate and place a weight on top (one and a half liter jar of water). Leave at room temperature for 2-3 days to ferment. Then transfer the pepper to a container or jar and put it in the refrigerator. Enjoy your meal!


Pickled sweet peppers are a healthy, tasty, aromatic, and appetizing dish. The pickled vegetable has a slightly sour taste, closer to sweet and sour due to the natural sweetness of the pepper. It can be served simply as an appetizer with meat; it is great on fasting days, because... goes well with boiled potatoes and dill. A bright appetizer is a real table decoration both on holidays and on ordinary days.

Try it if you don’t already have pickled bell peppers in your preparations - you won’t regret it.

Take the products from the list.

Make a brine - dissolve a spoonful of coarse salt in ordinary cold water.

Wash the peppers, dry them, let them lie on the table. Experts say that it is better to take dried peppers, not just picked ones. From the store - the best! Make through holes in each pepper with a fork.

Place the prepared peppers in an enamel pan, layering with chopped garlic and herb stalks; if you have dill umbrellas, it’s good to add them.

I took cumin seed because... I really love the aroma of cumin.

Now fill the peppers with the prepared brine. It will not completely cover the vegetables.

Press down the peppers with a suitable sized plate and place the weight. Leave in room conditions for 2-4 days - depending on the temperature, fermentation will occur differently. After 2 days, check - the brine should begin to become cloudy. When opening the pan, a very pleasant aroma is released. Three days later I put the peppers into jars.

Drain the brine (leave 1 cup), place the peppers very tightly in the jars. Drain off any excess brine released during this process.

Dilute the remaining glass of brine in a ratio of 1:4 (try), boil and pour it over the peppers packed in jars.

Store pickled peppers in a cool place.

Serve pickled bell peppers on the table and treat your loved ones with pleasure! Bon appetit!


Pickling is an excellent option for preparing both sweet and hot peppers. This component fits perfectly into many dishes. Pickled peppers will add an interesting taste to salads or soups. Also makes a delicious stand-alone snack.

If we talk about pickled peppers with different ingredients, such as cabbage or tomatoes, then the dish turns out to be naturally pickled, without adding vinegar. This version of lactic acid fermentation has a positive effect on health.

Useful qualities

Pepper is a plant that delights with its pleasant taste every summer. The herbaceous fruit can be bitter and sweet, each type has its own advantage and affects the human body differently.

Bitter, aka hot pepper, is more to the liking of men. It is added to various dishes to add fiery flavor. Capsaicin produced by hot pepper lowers blood pressure, normalizes the functioning of the pancreas, and increases appetite. This component effectively fights bacteria and various viruses.

Sweet peppers are remarkable for their high content of vitamin C. In addition, the fruit contains carotene and rutin, which has a positive effect on strengthening the walls of capillaries. Vitamin A improves vision, skin condition and restores hair growth.

  • diabetes;
  • insomnia;
  • dermatitis;
  • depression;
  • swelling.

The increased fiber content in pepper prevents the penetration of radiation into the body.

Selecting a quality product

To protect yourself and your family from a low-quality product, it is better to take pepper from your own garden. If the harvest is not rich, it is better to purchase vegetables from trusted gardeners. The fruits offered in the store are often grown using chemical additives to produce an appetizing-looking product.

Recipes

There are a lot of recipes for making pickled sweet or hot peppers. It is prepared in Korean, Armenian, Georgian or in a simple way, adding only familiar ingredients.

Pickled hot pepper

  1. Wash the peppers well and use a knife to make a through puncture in each pepper.
  2. Place herbs of your choice (parsley, dill, cilantro) at the bottom of the jar and between the layers of pepper.
  3. Peel the garlic and put a few heads in each jar. If desired, you can add a few black peppercorns.
  4. Prepare brine - 2 tbsp per liter of water. salt.
  5. Pour the prepared chilled brine into jars.

For 3 days, pickled peppers should be kept in a room at a temperature not lower than 20 degrees Celsius. Then it goes to the cellar, where in a couple of months it will be ready for use.

Pickled peppers stuffed with cabbage

Even the most inveterate picky eaters will approve of this delicacy. Cabbage with bell pepper is already considered a ready-made dish; just put it beautifully on a plate and start tasting. If desired, add aromatic oil.

  1. 10 small peppers should be washed and cored.
  2. Peeled peppers must be blanched in boiling water for about 2 minutes.
  3. To ensure that the main ingredient cools quickly and does not lose its elasticity, it should be transferred to cold water.
  4. For the filling, half a kilogram of cabbage should be chopped, salted and lightly mashed by hand.
  5. Finely chop 4 small onions and place in a frying pan with hot oil. The onion should not be fried, just sautéed lightly in oil.
  6. Chop 2 carrots on a fine grater, chop 3 cloves of garlic into small cubes. Add all ingredients to the onion, stir until the carrots are slightly soft.
  7. Add onions, carrots, chopped herbs to the cabbage and mix. Add salt and leave for 15 minutes to dissolve the salt.
  8. The filling should be filled as densely as possible.
  9. To prepare the brine, boil a liter of water, add 4 tbsp. sugar and 2 tbsp. salt, spices if desired.
  10. Place peppers stuffed with cabbage vertically in jars and fill with chilled brine.
  11. You need to put a plate on top of the jar and create a slight oppression.

Tsitsak

For such an unusual dish you will need a long, light green and at the same time thin pepper. It tastes a little spicy, but it is far from truly hot.

This variety is perfect for fermentation. It can be stored in jars with plastic lids or in barrels. If desired, such a dish can be rolled up for the winter to be enjoyed throughout the year.

  1. Spread 300 grams of sweet and 700 grams of hot pepper on a flat surface for a couple of days. During this time it should become a little softer.
  2. After a while, the peppers should be washed and several punctures made in each.
  3. Transfer all the peppers into a convenient container, where they mix with a handful of garlic and a small amount of finely chopped dill.
  4. The brine is prepared at the rate of 1.6 liters of water, 3 tbsp. salt.
  5. Pour hot brine over the pepper, cover with a plate, place pressure on top, and cover with a lid.
  6. The dish should be kept at room temperature for a couple of days until the peppers acquire a yellowish tint.
  7. After yellowing, the vegetables and brine are drained through a colander.
  8. Transfer the resulting dish into a prepared sterilized jar, avoiding the formation of brine.

The pepper is ready. It remains to decide how and where it will be stored. It can be rolled up for the winter without brine. To do this, you need to transfer it into jars, sterilize for about 10 minutes and roll up the lid.

You can also use a new brine - 1/5 cup of salt per liter of water. In this case, the brine must be used cooled. Jars of pepper are closed with plastic lids and should be stored in the refrigerator.

Pickled peppers stuffed with vegetables

For this recipe you will need bell peppers of late varieties, quite sweet and meaty. It is advisable to choose different colors.

  1. 3 kg of bell pepper should be washed well and all entrails removed.
  2. Distribute clean pepper evenly over the entire baking sheet, which should be placed in the oven for 5 minutes at a temperature of 180 degrees Celsius. During this time, the main ingredient will become a little softer.
  3. 500 grams of onion must be peeled and chopped.
  4. Wash, peel and grate 300 grams of carrots.
  5. Fry the onions and carrots in vegetable oil for a couple of minutes. Transfer to a cup, add a pinch of salt and 4 cloves of chopped garlic.
  6. Mix the resulting mixture. Place a few tablespoons of the minced meat into each pepper.
  7. It is advisable to distribute horseradish leaves and dill umbrellas at the bottom of the jar (or any other container).
  8. Place one layer of pepper, sprinkle with salt and chopped garlic (about 6 cloves will be needed for all layers).
  9. Fill the container with vegetable oil and press down on top with pressure.
  10. Set aside the resulting dish for a day to let the juice flow.
  11. When the pepper is covered with oil along with juice, the container must be placed in a cool place with a temperature no higher than 4 degrees Celsius.
  12. After 3 weeks, the dish can be served.

Little tricks for making delicious pickled peppers

Those who like to eat something spicy or fermented are happy to stock up on a couple of jars of pickled pepper. To ensure that everyone enjoys this delicacy, you should use these little tricks:

  • If you are preparing large quantities of pepper and plan to store it for several months, it is better to use wide-necked jars. In this case, it is much easier to arrange the pepper in containers.
  • To make the appetizer look more original, you should choose peppers of different colors.
  • When storing pickled peppers in the cellar, it is advisable to use oppression. However, if you press it well during fermentation, you can do without it.
  • For the starter you need to use coarse rock salt.
  • Cabbage added to peppers should be winter varieties, dense and white. Juicy cabbage will help the fermentation process take place naturally, as a result the peppers in the brine will ferment without additional liquid.
  • Hot pepper is always added by eye, depending on how spicy the dish should be.
  • You can add parsnip or celery roots to the filling, then the stuffed pepper will sparkle with new aromatic notes.

Storing pickled peppers

Keep pickled peppers stuffed with cabbage, carrots and onions in a cool place. To prevent the brine from evaporating and the pepper from peroxidizing, the container must be kept closed; for this you can use plastic lids.

Description

Pickled bell peppers are sure to become one of your favorite snacks. It can easily be added to salads or first courses, or served as a delicious snack on its own. You can serve pickled peppers both on the holiday table and for a family dinner. Your guests will certainly be satisfied after tasting this dish.
In order to make the appetizer not only very tasty, but also original in appearance, we recommend that you choose bell peppers of different colors. This approach will make the dish more appetizing and interesting, as well as decorate your holiday table with it.
If desired, pickled bell peppers can be made quite spicy by adding a little more hot pepper to it. This appetizer will definitely appeal to those who love spicy dishes, but try not to overdo it with spiciness, otherwise the dish will be impossible to eat.
It is best to collect bell peppers from your own garden, since vegetables grown with your own hands are more healthy and contain a huge amount of vitamins. In addition, peppers from your own garden are healthier than those bought in a store, since often, in order to grow bright and fleshy fruits, unscrupulous suppliers use chemical additives, and this negatively affects the human body.
In our step-by-step recipe with photo tips you can find many recommendations that will help you prepare delicious pickled bell peppers for the winter at home. Often cabbage, carrots or onions are covered with it, making a kind of salad, which can then be used to prepare cabbage soup. This type of instant pepper in jars will come in handy many times during the winter, so we recommend that you prepare several servings using our simple recipe.

Ingredients

Pickled bell pepper - recipe

Prepare the required amount of ingredients that you will use in preparing pickled peppers for the winter. The main ingredients, namely bell and hot peppers, must be thoroughly washed and seeded, and the stalks must be cut off.


Next, you need to cut the pepper into large enough squares to make it easier to ferment it in jars. You can cut the ingredients the way you like, this will not change the taste of the finished dish at all.


Place the peppers in pre-prepared and sterilized clean jars, then prepare the marinade. To do this, mix sea salt, oregano, vinegar and a little sugar in cold water. Stir all this thoroughly until completely dissolved, add the garlic to the jars, and then pour the marinade on top. After closing the jars with lids, let the pepper brew overnight in a cool, dark place, and by morning the pickled bell pepper will be ready for use. You can store it in a cellar or pantry until winter.


A very tasty and healthy snack - pickled peppers stuffed with cabbage. The pepper is soaked in cabbage brine, the cabbage absorbs the taste of the pepper and vegetables, the result is so delicious! To ensure that pickled peppers remain firm and do not lose their shape, this recipe will require unripe medium-sized green peppers with dense walls. Red peppers are not good, soft and large ones too.

I don’t keep pickled bell peppers for a long time; I make this appetizer for one to two weeks, so the portion is small. If you decide to make in large quantities, the cooking principle is the same, but double or triple all proportions. I don’t give the exact amount of vegetables, because... The peppers are different in size, the cabbage is of different juiciness, but you can roughly get your bearings. There is nothing complicated about preparing pickled bell peppers. The most important thing is to choose the “right” pepper for fermentation: small, uniform in size, dense, fleshy, and always green. While I was getting ready to make pickled sweet peppers, several peppers began to turn yellow and red; when pickled, they taste inferior to green peppers.

I’ll tell you separately about the choice of cabbage. To prepare pickled bell peppers, you need winter varieties of cabbage, white, dense, the same as what is used for . When choosing a head, hold it in your hands; it should be heavier than it seems and, of course, juicy. Dry or soft cabbage will not give the required amount of juice, the pepper may spoil or you will have to add water to cover it with brine. When the cabbage is juicy, the fermentation process will proceed naturally; the pepper will ferment in the brine without adding water.

It is more convenient to cook pickled bell peppers stuffed with cabbage in a bowl that is not very deep, but wide. A large bowl, bucket, enamel or glass pan is suitable for this purpose. The pepper must be pressed down with a weight so that it is covered with brine.

Pickled pepper recipe with photo

  • Green bell pepper – 2 kg;
  • white cabbage of winter varieties – 1.5 kg;
  • carrots – 300-350 g;
  • onions – 4 pcs;
  • Refined sunflower oil – 3-4 tbsp. l;
  • coarse table salt (regular rock salt) – 4-5 tsp;
  • celery – 1 bunch;
  • parsley – 2 bunches;
  • dill - 1 bunch.

Pickled bell pepper recipe step by step

For fermentation and stuffing with cabbage, choose small peppers, 6-8 cm high, green in color. Use a knife to trim around the stalk, remove the cap, and shake out the seeds. Wash the peppers inside and out. Boil water, drop a few peppercorns into boiling water for one minute. Remove peppers with a slotted spoon and cool under cold water. Turn over and leave to drain on a board or in a colander.

For the filling, cut the onion into small cubes.

Grate the carrots on a coarse grater (the same as for sauerkraut).

Take a stewpan or cauldron, a frying pan with high sides. Heat half the oil, add the onion, heat it, steam it in the oil. There is no need to fry the onion, you don’t even need to fry it slightly, it’s like stewing in oil over low heat.

Then add the rest of the oil and carrots. Do not fry it either; the carrots will become soft, soaked in oil, but not dry out.

Chop the cabbage finely, sprinkle with table salt (2 tsp), rub with your hands to release juice.

Finely chop all the greens you add to the vegetable filling for pickled bell peppers. Add to cabbage, stir.

Place stewed carrots and onions in the cabbage with greens and pour out all the oil in which the vegetables were stewed.

Mix everything, add salt, leave for 10-15 minutes until the salt dissolves. Try the filling; it should taste slightly salty.

Take the peppers one at a time and stuff them tightly with cabbage, vegetables and herbs. Place vertically in a bowl or pan, placing them close to each other. Pour the remaining cabbage brine over the peppers and cover with sprigs of herbs on top. Place an inverted plate or saucer on the peppers and place a jar of water (0.5-0.7 liters) covered with a lid on it. Cover with a towel, place near the radiator or in the kitchen in a warm place (room temperature).

The next day or the day after, the cabbage will give juice, the pepper will ferment in brine. After three to five days, a characteristic sourish smell of fermentation will appear. The pepper will change color to darker. Move the dishes with pepper to a cool balcony or take them to the basement. The peppers will finally ferment in a week (we count from the day of stuffing with cabbage). You need to store pickled peppers stuffed with cabbage in a cool place in a sealed container so that it does not over-acidify and the brine does not evaporate.