Pepper in honey filling for the winter reviews. Pickled bell peppers for the winter: recipes. Canned hot peppers without sterilization

DIY items never go out of style. They add variety to the daily diet in winter. The main advantage is naturalness. Classic recipes involve pickling cucumbers and tomatoes. You can make more sophisticated preparations, for example, prepare peppers in honey sauce for the winter.

Honey acts as a natural preservative. It not only protects the product from the proliferation of microorganisms, but also gives a sweetish taste and aroma to the main product.

To obtain a tasty and aromatic dish, it is important to select fresh natural honey. If this is not the case, candied will also do, which can be successfully heated in a water bath. The most important thing is not to bring it to a boil, as this will lead to the loss of beneficial properties.

What dishes should you serve with pepper in honey sauce?

This preparation harmonizes perfectly with many dishes. It can be served with mashed potatoes with a side dish. For porridge with gravy as a salad. It also goes well with meat dishes and snacks. Can be added to winter salads, pizza, snack pies. Yes, and use it as an independent snack.

Pepper with honey for the winter is a universal preparation that will decorate not only the everyday table, but also the holiday one.

Choosing the right pepper variety

To make vegetables juicy and aromatic, it is important to choose the right variety. The fruits should be ripe, juicy and fleshy. Before cooking, it is important to discard limp and spoiled specimens. If you want to add bright colors to winter everyday life, choose peppers of different colors.

Attention should be paid to the following varieties:

• Avangard is a variety that produces a good harvest and large fruits. The vegetable has thick walls and a fleshy structure.
• Adept is an early ripening variety. If you choose this variety, the pepper preparations will be the first to decorate the shelves. Cube-shaped fruits with bright color and glossy structure. The weight of the fruit reaches 120 g. The walls are thick, so this variety is most often used for preparations.

• Bogdan - also belongs to the early varieties. When planting this type, the harvest is obtained early, and the bushes bear fruit for a long time. Thick walls allow it to perfectly maintain its shape and practically not deform. The preparation looks sunny, as the fruits are yellow.
• Ideal - the name speaks for itself. Small-sized fruits weighing up to 150 g are suitable for preparing salads, adjika and winter preparations. Early variety. The positive aspect is the sweetish sugary taste.
• Amber has orange massive fruits. Ripens early and produces a rich harvest. Used both raw and processed.

Delicious recipes for the winter

There are many recipes for cooking peppers. When choosing a method, you need to build on your personal tastes and preferences.

Classic recipe “You'll lick your fingers”

To prepare lecho in honey marinade you will need the following products:

• main product - 2.5 kg;
• tomatoes - 2.5 kg;
• sunflower oil - 150 g;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• honey - 1 l;
• peppercorns - 5 pcs.;
• vinegar - 1 tbsp.

Cooking method:

• Rinse the vegetables under running water and allow time to dry.
• Remove the skins from the tomatoes. To do this, cut the skin crosswise at the base. Place in boiling water for a few seconds. After this treatment, the skin is easily and quickly removed.
• Grind the tomatoes using a meat grinder or blender.
• Add butter, salt, sugar, honey to the puree mixture.

• Boil for 15 minutes.
• Remove stems and seeds from peppers. Cut into suitable pieces: squares, rings, cubes.
• Add pepper and seasonings to boiling puree.
• Boil for twenty minutes.
• Add the vinegar last and let it simmer for another 5 minutes.
• After this, distribute into pre-prepared jars and seal tightly.

Ingredients:

• hot pepper;
• honey - 2 tbsp. l.;
• apple cider vinegar - 1 tbsp;
• salt – 1 tbsp.

Cooking method:

1. The marinade consists of components that, at first glance, do not combine well with each other.
2. Fill a jar with pre-washed and dried pods.
3. The marinade components are designed for one liter jar of pepper. Mix all ingredients and wait for the salt to dissolve.
4. Pour the marinade over the vegetables and cover with a nylon lid.
5. The workpiece is stored in the refrigerator.

Marinated Bulgarian

To prepare sweet peppers in honey sauce, you will need the following ingredients:

• bell pepper - 1 kg;
• honey - 5 tbsp. l.;
• water - ½ cup;
• vinegar - ½ tbsp.;
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• allspice.

Cooking method:

• Add all the components of the future liquid to the container and boil.
• Reduce heat and let it simmer.
• Place all the ingredients for the marinade in a deep container and, stirring, bring to a boil over low heat.
• Rinse the main vegetable. Reject damaged and spoiled fruits. Remove tails and seeds.

• Boil the filling for 5 minutes and add pepper, wait until it boils and reduce heat.
• Cook over low heat until the pepper loses its original color.
• Pre-prepare the jars in any convenient way.
• Using a slotted spoon, remove the vegetables and distribute among the jars, two centimeters short of the top.
• Distribute the marinade and seal tightly.
• Place for further storage in a cellar or basement.

In a fragrant marinade with honey and cinnamon

The gourmet delicacy that comes from mixing aromas and spices makes pepper preparation gourmet.

List of ingredients:

• hot pepper - 2.5 kg;
• vinegar 6% - 0.5 l;
• honey - 1 tbsp.;
• sunflower oil - 350 ml;
• garlic - 2 cloves;
• salt - 20 g;
• cinnamon and bay leaf.

Cooking method:

1. Cut the peeled pods into portions.
2. Stir the remaining ingredients and boil. Boil for 10 minutes.
3. Add the main product and boil for 5 minutes.
4. Distribute into sterilized containers and fill to the top with marinade.
5. Sterilize for 40 minutes.
6. Screw on the lids.

In honey-oil marinade

Preparations with the addition of vegetable oil are the most common.

Required ingredients:

• pepper - 2.5 kg;
• sunflower oil - 1 tbsp.;
• vinegar - 1 tbsp.;
• honey - 100 g;
• salt - 1 tbsp. l.;
• spices to taste.

Cooking method:

• Disinfect jars and lids using your favorite method.
• Place a few black peppercorns and a bay leaf in each container.
• Wash the main product, sort and remove seeds. Divide into three parts and fold into a pyramid.
• In a stainless steel bowl, mix all the remaining ingredients to prepare the marinade.

• The filling liquid should boil for ten minutes.
• Fill the containers with pepper and pour boiling marinade over them.
• The preparation in the jar must be boiled in water for fifteen minutes.
• Seal tightly.
• Store in a cool place.
• If desired, you can add small tomatoes to the preparation. They will add originality to the dish and acquire a spicy taste.

“Five Minutes”

To make the workpiece bright and colorful, the main product must be selected in different colors: red, yellow, orange, green.

Required Products:

• pepper - 1 kg;
• vinegar - ½ tbsp.;
• water - 1 l;
• sugar - ½ tbsp.;
• vegetable oil - ½ tbsp.;
• salt - 1.5 tbsp. l.;
• favorite seasonings and herbs.

Cooking method:

1. Wash the main product. Remove tails and seeds and cut into portions.
2. Make a marinade by mixing the above products and pour the resulting liquid over the pepper.
3. Boil the mixture and cook over low heat.
4. Boil for no more than five minutes. After this, distribute into the prepared container and seal.

Canned hot peppers without sterilization

Canning raw vegetables and fruits does not take place without sterilizing the product. This recipe allows you to save time and roll up peppers quickly and effortlessly. In this case, the workpiece will be stored for a long time.

Required ingredients:

• main product;
• water - 2.5 tbsp.;
• salt - 2 tbsp;
• sugar - 3 tbsp;
• vinegar - 0.5 tbsp;
• spices to taste.

Marinating process:

1. Wash the vegetables, cut off the dry part, but without touching the tail.
2. After processing, place your favorite spices into jars. After this, arrange the pods compactly.
3. Fill the containers with boiling water and let it brew.
4. After this, pour out and boil again, adding sugar and salt.
5. Repeat the procedure again, adding vinegar after boiling. Fill the preparation to the very top and seal.
6. Allow to cool slowly.

Preservation storage methods

The ideal temperature for preservation is 2-5 degrees. Dry, cool, dark rooms are best for storage. Cellars and basements meet these parameters.

If the blanks were created in compliance with all canning rules, then they can be stored hermetically sealed even at home. It is important that they are kept away from household appliances that emit heat. After all, high temperatures provoke the development of pathogenic flora, and the products can deteriorate.

The blanks are stored under nylon covers in the refrigerator or cellar. Some housewives manage to store containers on the balcony. This method can be used when the room does not freeze in winter. After all, low temperatures lead to cans bursting and spoilage of the products. For storage on the balcony, it is necessary to build special boxes that consist of wood and foam. Additionally, they can be insulated with foil insulation.

Hermetically sealed products can be stored for 2 years. Products under a nylon cover are 6-8 months.

Entering the store, we see bright glass jars with various canned vegetables on the shelves. Particular attention is drawn to pepper - bell pepper, capsicum, paprika, chili. This vegetable is highly beneficial and has a pleasant taste. Such diversity makes your eyes widen and your mouth water - your hand reaches out for the jar.

But we all know very well that industrial products are not always distinguished by their quality and usefulness. Very often, manufacturers add taste improvers and harmful preservatives to them. Therefore, we suggest not to be lazy and marinate the peppers yourself with honey, vegetables and other ingredients.

This canning method is quite simple, and even a novice cook can master it. And with the addition of a beekeeping product, the preparation acquires a rich taste, and in combination with salt it also prevents the proliferation of pathogenic bacteria in the container. This sweet and sour salad appetizer will delight you with its color scheme on cold winter evenings.

with honey: recipe for preparation for the winter

The only ingredients you will need are multi-colored bell peppers. You also need to make a spicy marinade from a glass of vinegar 6%, sunflower oil (200 ml), half a liter of water, granulated sugar (a glass), flower honey (50 g) and a large spoon of salt.

Step-by-step technology

We clean the peppers from seeds, cut them into thin slices and add them to boiling honey sauce (mix all the ingredients for the marinade). The vegetable must be cooked for 10 minutes. The thinner the pepper, the less time it will take to cook. You can determine readiness by the softness of the peel.

Then we transfer the product into sterile containers and fill it with sweet syrup. Pickling peppers with honey is not at all difficult; the whole process takes no more than half an hour. But how delicious it turns out!

with spices

Ingredients: five kilograms of thick-skinned Bulgarian vegetables (you can use a mixture of different flowers), a glass of honey, ten pods, a liter of 6% vinegar, half a liter of vegetable oil, cloves and cinnamon - a large spoon each. Also add salt, bay leaf (8 pcs.) and garlic cloves (optional).

Making a blank

Combine honey, vinegar and oil and boil the mixture. Add all the indicated products except garlic and pepper. Boil for five minutes. Cut the vegetable into four parts, remove the stem with seeds and blanch for several minutes in a hot marinade - remove and cool.

Place garlic, pepper at the bottom of the container and pour in the filling. Sterilize (in a water bath) for 10 minutes and roll up the marinated bell pepper with honey. Can be closed with regular lids and stored in the refrigerator. The appetizer goes with any side dish.

Pickled peppers with honey: recipe with champignons

The best part is that there is absolutely no vinegar in the dish; instead of an acidifier, lemon juice and acid are added.

For a kilogram of bell pepper you need to take champignons (500 grams), one hundred grams of honey, half a lemon (squeeze the juice), ground white pepper (dessert spoon), three cloves of garlic, parsley and a pinch of citric acid.

Step-by-step preparation

• Peppers cut into strips are fried until golden brown in sunflower oil.
• Boil water, add salt, lemon and mushrooms (cut into two parts) - boil for 10 minutes.
• Remove the champignons from the marinade, mix with chopped garlic, lemon juice, honey, pepper and salt.
• Place in a deep cup or jar, pour in the sauce and chop the parsley.
• Keep refrigerated.

In this original way you can marinate peppers with honey and mushrooms. If you want to add some sourness, you can add apple cider vinegar.

Hot capsicum

For fans of savory and spicy dishes, there is an interesting recipe that will delight you with its unique taste. Required Products:

A kilogram of hot pepper;

Honey (50 gr.);

Vegetable oil (50 ml);

Chopped ginger - a pinch;

Two medium oranges;

Garlic - ten cloves;

Two clove buds;

Horseradish root;

Black pepper - 10 gr.

Heat the oil, add the squeezed garlic, ginger and horseradish into the frying pan and fry the mixture for several minutes. Cut the capsicum into thin slices and add to the saucepan. Then squeeze the juice from the oranges and pour into the mixture along with pepper, cloves and honey. Simmer the mixture for 20 minutes. Roll up the prepared pickled hot peppers with honey and ginger into glass containers. The dish will amaze you with its extraordinary aroma.

Second option

You can prepare the appetizer using a simpler method, and it will turn out just as tasty. Ingredients: 9% vinegar (glass), kilogram of chili, honey (20 g).

Rinse the chili well and compact it whole into containers - without removing the seeds. Combine the indicated ingredients (vinegar and honey), pour the marinade over the vegetables and place in the refrigerator or basement. Here's how easy it is to marinate peppers with honey without sterilization, cooking or salt.

You have considered interesting and diverse options for preparations; all that remains is to choose the most suitable one and start creating a culinary masterpiece. Happy preparing!

A recipe with photos will help you prepare bell peppers with honey for the winter. Using visual tips, it will not be difficult for you to repeat the exclusive preparation and please yourself and your loved ones.

This is not to say that this dish is not for everyone; absolutely everyone likes it. The delicate and refined aroma and taste will decorate both the dinner table and the holiday table. For preparation you will need:

• sweet bell pepper, preference is given to thick-walled and multi-colored ones - 3 kg;
• honey - 200-210 g;
• water - 750 g;
• vinegar 9% concentration - 90-110 ml;
• vegetable oil - 110 g;
• salt - 120 g;
• bay leaf - 4-5 pcs.;
• allspice peas - 13-15 pcs.:
• garlic - 1 medium head.

This recipe for bell peppers with honey for the winter is designed for 4 half-liter jars.

Preparing the ingredients involves removing the seeds from the pepper and cutting it into two parts. Peel the garlic and cut into slices.

1. To prepare the marinade, add all the recipe ingredients except pepper and garlic to the water and bring to a boil;
2. Add pepper to the marinade and boil it for 7-10 minutes;
3. Place pepper in prepared jars and layer with chopped garlic cloves;
4. Pour over the marinade in which the pepper was boiled;
5. Roll up the jars with prepared lids and wrap them up;
6. We send the product for storage after complete cooling;

Is honey useful in this preparation?

The usefulness of honey is determined by the presence of enzymes synthesized by the bee from its body. However, enzymes are protein products and during heat treatment they are completely inactivated.

In addition, when boiled, the aromatic substances also evaporate, leaving only sweetness.

To give pepper a true honey aroma, you can use another recipe and get an unforgettable taste and aroma.

Pickled peppers with honey sauce

To prepare bell peppers marinated with honey, it is not necessary to add honey to the marinade itself. You can prepare pickled peppers, save them until consumption, and serve them with honey sauce. At the same time, all nutrients and beneficial substances, as well as honey taste and aroma, will be preserved.

For cooking you will need pepper. Ratunda pepper is very good for this preparation. This variety has unusually dense pulp, which, after heat treatment, of course decreases in size, but remains quite strong.

Marinade recipe and cooking technology

Carefully remove seeds from the pepper and rinse. Next we proceed as follows:

In a saucepan prepare a marinade consisting of:

• water - 1 l;
• sugar -80-90 g;
• vinegar - 80-90 g;
• salt - 1 tbsp. spoon;
• vegetable oil - 120-130 g;
• bay leaf - 2-3 pcs.;
• allspice - 2-3 pcs.:
• hot pepper - 2-3 pcs.;

This amount of marinade is designed for 4 kg of unpeeled pepper.

The cooking technology is as follows:

• Pour and place all the ingredients into the pan;
• We put on heat and reach the point of full boiling;
• Vadim whole, not chopped pepper;
• Bring to a boil and simmer for 10 minutes;
• Rolls into jars;
• Store in a cool place.

Sauce filling

Before serving, the jar is uncorked, the pepper is laid out on a dish and poured with honey sauce, which is prepared as follows:

1. The marinade in which the pepper was preserved is poured into a blender container or mixing cup;
2. Add 30-35 g of vegetable oil;
3. Add 30-50 honey and mix everything using a blender.

The peppers laid out on a dish are poured with honey-garlic sauce, which contains both aromatic and beneficial substances.

Baked peppers in marinade

You can prepare peppers marinated with honey for the winter not only by boiling them in the marinade, but also by simply pouring the marinade over them. At the same time, the preservation is perfectly stored and the beneficial properties of honey are completely preserved, since the temperature shock occurs very quickly.

1. In order to make such a preparation, the pepper must be washed, dried and placed on a baking sheet, which should not be dry;
2. Place the baking sheet in a hot oven and leave there for 8-15 minutes;
3. Having taken out the baking sheet, prick each pepper with a fork so that it has the opportunity to release steam from the middle;
4. Turn the pepper over to the other side, prick it again with a fork and place it back in the hot oven;
5. Let stand for 10-12 minutes, and begin to place in jars, layering with garlic and honey;
6. As soon as the jar is filled, fill it with boiling marinade and seal it;
7. We carry out cooling by wrapping the preservation in a thick blanket.

In order to layer the layers of pepper, mix 1 tbsp. a spoonful of liquid honey with chopped garlic. In this case, for every 0.5 jar there should be 1 teaspoon of honey-garlic mixture.

To prepare the marinade, add sugar, salt and vinegar per 1000 g of water: 2-2.5 tbsp. spoons of salt, 2-2.5 tbsp. spoons of sugar and 2-2.5 tbsp. spoons of vinegar, bay leaf and pepper as desired. The marinade is brought to a boil and the pepper is poured over it.

By choosing a recipe to suit your taste, you can make wonderful preparations.

During the cold season, you are tempted to eat something spicy, sweet and sour and aromatic. What vegetable snack could be tastier than sweet bell peppers with honey for the winter? Read our recipes and have fun making preparations!

Ingredients:

• about 3 kg of bell pepper (take red, it looks best when cooked);
• chopped parsley and garlic to taste (but not less than one head, since it is placed in each preparation container).

For the marinade (1 liter)

• 3 tablespoons of solid honey;
• 40 grams of coarse salt;
• 40 grams of granulated sugar;
• 150 grams of vegetable oil;
• vinegar essence 10 grams.

Preparation

1. We prepare the marinade from the indicated products; it must be boiled for exactly 7 minutes, no more. We add oil to it at the end of the boil.
2. Place the vegetable cut into halves into a pan with boiling marinade so that it all drowns.
3. Half-liter clean jars are filled with garlic (3-4 cloves per jar).
4. Parsley is also put there (about 20 grams each).
5. After scattering the boiled vegetable into the jars, close and turn over to cool.

These peppers, marinated with honey, will last well in the pantry all winter, even without re-sterilization. The recipe allows you to preserve a pleasant taste and without boiling the containers, the aroma remains twice as much. Don't worry about the jars exploding! Vinegar will help avoid this.

"Canned bell peppers with basil and honey"

Ingredients:

• 6 kg bell pepper;
• almost a full glass of vinegar;
• 1 liter of water;
• 250 ml olive oil;
• basil leaves (about 40 grams for each unit);
• sweet peas, bay, garlic - to taste;
• 125 grams of liquid honey;
• 200 grams of granulated sugar.

Preparation

1. Cut the peppers into quarters, remove the seeds and rinse.
2. All ingredients, except chopped garlic, basil and bell pepper, are mixed in a cauldron. The glass of oil is poured out only before the end of the boil.
3. Let the liquid boil, and then add the vegetables.
4. The boiling time is about 7 minutes, during which time the basil and chopped garlic are scattered into the jars.
5. Pour the pepper-marinade mixture into the container and seal.

This is an ordinary sweet pepper in honey filling, as some recipes call it. This preserve is eaten very quickly, so sometimes there is not enough to last the whole winter. Initially, the recipe for this dish was compiled by Italian chefs, and later it was slightly modified.

"Pepper in honey marinade"

Ingredients:

• 6 kg of bell pepper (red is best);
• 6 heads of garlic;
• 1-2 pieces of chili;
• dry bay leaf, dried herbs.

For the honey marinade

• water (4 l);
• salt and honey (80 grams each);
• sugar (500 g);
• vinegar 0.5 l (if it is 6%);
• a third of a bottle of olive oil.

Preparation

1. Cut the pepper into strips, garlic cloves crosswise, without crushing.
2. Using the ingredients for the marinade, we prepare our filling for the preparation. Pour vinegar into the mixture almost at the end of the first 10 minutes of boiling.
3. Throw the vegetables into the marinade, cook for 3 minutes, pour in the vinegar and add the garlic.
4. After which all that remains is to pour the hot mixture into clean jars - and you’re done!

The aroma that the pepper in the honey marinade will release is simply divine! The recipe by which we prepare these canned peppers marinated with honey has earned a five-star rating. In winter, you really won’t find anything tastier than such a sweetish snack.

"Pepper in oil with honey"

Ingredients:

• red bell pepper 5 kg;
• sunflower oil 0.5 l;
• honey 4 tablespoons;
• salt and sugar 40 grams each;
• 0.5 liter jar of water;
• spices ready for boiling (tie laurel, black peas, cloves into a knot of gauze);
• 100 ml table vinegar.

Preparation

1. Peel the vegetables, cut into halves.
2. Place the first ingredient in a large saucepan, pour water into it and add all the ingredients from the recipe.
3. Place on low heat, stir until everything dissolves and boils.
4. From the moment of the first seconds of boiling, count 15 minutes.
5. Next, you can immediately put the peppers into jars without steaming them.
6. Use regular or screw-on lids.

“Honey pepper with herbs, carrots and garlic”

Ingredients:

• peeled chopped pepper 5 kg;
• greens (basil, cilantro, parsley, dill - umbrellas, horseradish leaf, parsley or tarragon) - a large bunch (about 200 grams), finely chopped;
• chopped garlic about 600 grams;
• finely chopped carrots 1 kg;
• oil for frying carrots and garlic - to taste, but so as not to burn;
• honey for sweetness - 1 glass;
• water 1 l;
• salt 1 tbsp. l.

Preparation

1. Fry carrots and garlic.
2. Put our main vegetable and the tired roast into a bucket or large pan, pour out the water.
3. Add salt, let the mixture warm up, stir all the time.
4. Next, add salt and honey to the vegetables. Stir until it boils and then cook for another 20 minutes.
5. At the end of cooking, throw the greens into the container and let it boil for another 2 minutes.
6. Next, you can fill the jars with the aromatic mixture and roll them up.

Video “Cooking delicious peppers in marinade for the winter”

Canned sweet peppers with honey that everyone at home will love! The recipe is very simple, and the quality of the resulting preparation not only makes the dish excellent in taste, but also allows the product to withstand the winter in a jar remarkably well.

From the specified amount of products, 6-8 half-liter jars of preservation are obtained, depending on how tightly you compact the pepper into the jars. Sweet peppers marinated with honey turn out much tastier, so don’t miss the moment and prepare this new recipe for the winter!

Ingredients:

• 3 kg sweet fleshy pepper

For the marinade:

• 1.5 liters of water
• 250 ml vegetable oil
• 2 tbsp. l. salt
• 125 ml vinegar 9%
• 250 ml honey
• 10-15 allspice peas
• 5-8 clove buds

How to prepare pickled peppers with honey:

First of all, let's wash and sterilize the jars and metal lids for preservation. Then wash the thick-walled sweet peppers, cut them in half and remove the seeds. If desired, vegetables can be cooked whole; in this case, you will need more cans for preservation.

In a large saucepan, combine the ingredients for the marinade. Pour in purified water at room temperature, add odorless vegetable oil, liquid honey, and coarse table salt. For flavor, add allspice peas and clove buds to the marinade, as required by the recipe for pickled peppers in honey sauce.

Stir the marinade and bring it to a boil. Then put the prepared sweet pepper into it.

We will blanch the pepper in the honey marinade for 3 minutes, then transfer it to prepared sterilized jars. Fill the jars full with boiling marinade.

Next we will sterilize our pickled peppers with honey. To do this, cover the jars with lids. Place the honey-coated peppers in a large container with warm water. Let's bring the water with the jars to a boil, after which we will sterilize the preparations for 10 minutes for half-liter jars and 15-20 minutes for liter jars.

Carefully remove the jars with the preparations from the boiling water and immediately roll up our pickled peppers with honey using a canning machine.