Tasty and fragrant pickled sweet bell peppers are a great choice for winter preparations. Try with butter, garlic, spices.
Today I propose to make delicious Bulgarian pepper marinated with instant slices.
the preparation is good in itself as a cold pickled appetizer, but its huge plus is that there are no extra ingredients and we pickle without sterilization, which means that it takes a minimum of time. Therefore, if you have a lot of pepper, but not enough time, then I suggest trying to roll sweet bell pepper in the marinade for the winter. A simple, step-by-step recipe with a photo is at your service. Let's try to prepare pickled peppers for the winter ?!
To begin with, we need to wash the pepper well and peel it from the seeds inside and cut into pieces according to the height of the fruit. Slices can be of any width. What size slices I made can be seen in the photo.
You can certainly not cut, roll the whole peppers, but it’s more convenient to work with small slices. Try to close this way and that, and then decide how it is more convenient for you.
Now take a larger pan, pour water into it. Everything you need to add to the water for the marinade, that is, salt, sugar, vinegar, vegetable oil, bay leaf, peppercorns.
While the marinade will boil, you need to think about sterilizing the cans.
If there are not many, then I usually spend them processing in the microwave. As for me, it’s quick and convenient, no extra pots or teapots. Just pour about a half in a clean jar of water and put in the microwave for 10 minutes at maximum power.
The marinade boiled. Take about ⅓ of our pepper and put in the marinade. It is necessary to boil for 3-5 minutes and all.
We carefully place the processed pepper in a jar and pour marinade to the shoulders. We carry out this procedure until the pepper or marinade runs out.
Filled jars just need to roll up with clean lids and wrap until cool. Keep such a workpiece in a cool place.
Very good recipe! In winter, delicious pickled bell peppers will become both an appetizer, and a component of vegetable or meat stew, and a side dish for meat or fish. In a word, there would be pepper - and there is a use for it.
for marinade:
We will prepare jars and lids in advance. Clean and dry, they stand next to the stove. We put water for the marinade on the burner, add all its components.
Thoroughly wash the sweet peppers - it is better to take red and orange, or yellow for pickling - divide each in half, free from stalks and seeds.
Depending on the size, cut into 4-6-8 parts or just straws.
We arm ourselves with a slotted spoon, drop portions of pepper in portions into a boiling marinade, blanch (cook) for 1-2 minutes and lay it tightly! - immediately to the banks. We cover the jar with a lid after each serving and, of course, when it is full.
We try the marinade to taste, perhaps you need to add salt. Do not forget to remove the bay leaf and cloves, peas of pepper. Pour pepper in jars with boiling marinade and immediately roll. Turn it over and let it cool. Sweet peppers prepared in this way are stored for a long time. 3 kg of sweet pepper is about 3 liter cans or 4 cans of 750-800 ml.
Pickled bell peppers for the winter are a very light and tasty vegetable snack that can easily complement any menu. Those people who have to diligently monitor their figure will be especially pleased with such a pepper. The thing is that the dish we offer is low-fat and low-calorie. Well, for lovers of baked meat, pickled vegetables with garlic will generally be a joy, in addition to such pepper, even the driest meat will turn out to be incredibly juicy and mouth-watering. Also, using this preservation, it is very simple to prepare a delicious quick salad with cabbage and oil, which can easily be served even at the festive table.
To make our snack more vivid and colorful, we recommend pickling a sweet pepper in several colors at once. Even if you use only red and green peppers, the workpiece will still come out very beautiful and attractive in appearance. However, for contrast, it does not hurt to use yellow pepper too!
Using this simple recipe with step-by-step photos, you can conserve whole peppers at home. You can also supplement it with cucumbers, onions, or other suitable vegetables. The main thing is that you can prepare all these preparations for the winter without sterilization, which often takes a lot of time!
So, let's start cooking!
First of all, stock up on the freshest and highest quality sweet pepper. Advice! To make the pepper snack not only tasty, but also very attractive in appearance, we recommend using several colors at once for its preparation.
Prepare all the spices, as well as water, vinegar, vegetable oil and honey. Note! In this case, it is advisable to use honey only bee honey, since it is such honey that has really useful healing properties.
Now combine all previously prepared ingredients in one container so that you can make a delicious marinade from them. Do not forget to add garlic squeezed through the press to the resulting mixture.
Next, bring the marinade to a boil, then put chopped bell pepper in it. Cook vegetables for ten minutes, stirring constantly. At first it may seem to you that the marinade for so many vegetables is not enough, but this is only at first. In the process of cooking, the pepper will produce its own juice, which, believe me, will be enough for such a volume of pepper.
It is not necessary to boil pepper until softened, even after cooking, it should remain dense and elastic. Arrange the half-prepared pepper in sterile jars, then pour it with hot marinade. Close filled jars tightly with lids and place them upside down in a convenient place for cooling. Do not forget to cover with a warm blanket.
Delicious pickled bell peppers with honey for the winter is ready. You can store it in any suitable place.
Bell pepper marinated in oil with garlic and herbs will be the best addition to any dinner in the winter. Well, how can you do without pickled vegetables in the cold! For example, I always want to uncork a delicious pickled piece as a side dish for meat or fish, which will please not only its taste, but also its summer aroma.
For today's harvest we will use sweet bell pepper of different colors. It is better to choose a different color, so that the pepper in the jar looks more elegant. How can you stand it when the workpiece smells just magically, and the color of the pepper pleases the eye. I love bell pepper not only fresh, but also pickled, so in the summer market I immediately buy a couple of extra pounds so that when I get home I can roll them in jars.
I clean my bell pepper so that in winter the seeds do not interfere with the meal. I cut prepared peppers into slices.
I boil water and put sweet pepper in cool boiling water. You can blanch in boiling water for 3-4 minutes or turn off the heat and let the peppers lie in hot water for 7-8 minutes. With such procedures, pepper will become softer and will be easier to put in cans for canning.
Peel all the garlic and chop the cloves into thin slices.
Chop the dill with a knife. Fresh herbs go well with pepper.
Fold a piece of pepper in a jar so that all the colors alternate.
Also put garlic and dill between the peppers. Learn to say so colorful and at the same time tasty mosaic. Fill the jar to the top, alternating all the vegetables.
Boil the butter with sugar and salt, then pour in the vinegar and remove from heat.
Pour bell pepper in jars with hot marinade. Since we blanched the pepper, we do not need to additionally sterilize the workpiece.
Roll up immediately and let the banks cool under a warm blanket.
Sweet, juicy and very fragrant pickled peppers with garlic for the winter, prepared according to a simple recipe, will be the best snack on your family menu. Twisted in slices, it retains its shape and at the same time it is quite soft. Spicy twist looks very appetizing, due to the fact that the colors remain bright and saturated. This preservation is not only a full-fledged snack, but can also be used as an additive in borscht or vegetable stew, and several slices laid on a layer of pizza will give it an original taste.
So that in winter on the table sweet peppers with garlic in oil look beautiful and bright, choose vegetables of different colors for canning. We rinse the peppers and remove the tails, as if pushing them inside. Then they can be easily removed, and immediately with the core. But in order to completely clean the adhering seeds, cut in half and wash under the tap. Then divide the halves into several parts to get slices.
Peel the garlic from the husk. Large cloves can be cut into pieces. Pour some water into the pan. Once it boils, add the peppers and blanch for 3-4 minutes. Then we pull out the vegetables and leave to cool on a plate.
In an enameled bowl, mix all other ingredients except peppercorns - this will be a marinade. Bring to a boil. Dip peppers there for 3-5 minutes.
Then we catch them with an ordinary spoon or slotted spoon. Then add the garlic to the marinade. And let it boil for about 3 minutes. It may seem that the liquid is uneven - this is due to the combination of water and oil layers are formed.
Now we catch 2-3 cloves of garlic and put them on the bottom of a sterilized jar.
The remaining space is filled with slices of vegetables, making sure that peppers of different colors fall into one jar.
We fill it with hot marinade, slightly turning the jar so that the liquid gets into all the gaps. Sweet pepper in oil with garlic is rolled up for the winter with a key or screwed with special caps.
To increase the cooling time, we wrap the preservation with a plaid or wrap it in a towel.
Tips: glass can crack from a hot marinade. To prevent this from happening, between the table and the bottom of the jar, we insert a knife blade.
Bon Appetit.
When it comes to bell pepper, then I can not resist it. I eat it fresh and canned. To preserve this vegetable is grateful, in the preparations it reveals its aroma even more. Pickled sweet peppers with honey for the winter are one of my favorite recipes.
If in winter not everyone can buy fresh pepper because of the high price, then stocking up canned seasonally is affordable for everyone. True, you will have to make some efforts, but how delicious such a colorful bright workpiece is!
Sweet pepper I take necessarily different shades: from yellow to red. Thus, the workpiece will look bright and attract attention.
I cut the pepper into halves and quarters, so that it is convenient to put them in jars.
I cook marinade from water with salt and granulated sugar. After boiling, keep on low heat no more than 3-4 minutes.
Then pour the sunflower oil into the marinade.
I lay pepper slices and start blanching. It lasts 5-7 minutes. Peppers on top are softer, and inside are still crispy and juicy.
I take pieces of the vegetable from the marinade and carefully transfer them to glass, sterilized jars.
I use the remaining liquid to fill the pepper. I also add vinegar to the jar.
I do not forget about the place for honey, which I pour in the jar at the very least.
I put the workpiece to sterilize for 15 minutes. Initially, the water in the dishes should be warm so that the glass jar does not react to the temperature difference and does not burst.
I tightly seal the finished workpiece with lids.
I put the cooled jars in the pantry, where they will stand all winter. At any suitable moment I open and enjoy the taste and smell of wonderful peppers.
Bright and colorful bell peppers will be a great appetizer or vegetable salad before serving the main course or as an addition to it. It will be enough for you 15 minutes to cook this fragrant aperitif, the smell of which will spread throughout the house and call all your relatives to the table. However, in addition to color and aroma, the bell pepper appetizer also has an unforgettable sweet taste, which is added to it by fragrant honey. That is why pickled bell peppers with instant honey is so popular!
We will clear the bell pepper by cutting the cap with the tail and cutting out the seeds inside the pepper. Wash it in water. We chop each peeled pepper with wide ribbons and put them in a bowl. By the way, for pickling, be sure to choose the meaty varieties of this vegetable - they are more flavorful.
Move the sliced \u200b\u200bpepper to a saucepan or pan and fill it with hot water. Add salt and bay leaves. Place the container on the stove and bring its contents to a boil. Boil the pepper tapes for 10 minutes.
At this time, prepare a honey dressing. Grind the washed greens of parsley or dill into a bowl. Add honey, vinegar and vegetable oil. Carefully grind so that the honey is completely dissolved in the dressing.
Remove the boiled pepper tapes with a slotted spoon from the pan and transfer to a container. Add the cooked dressing there. Gently mix everything together and let cool for 5 minutes. This time is enough for slicing the pepper to draw in the honey aroma and wrapped in dressing.
Pickled bell peppers with instant honey immediately serve to the table while it is still warm. But even when cold, such an appetizer is unusually tasty, it can be prepared in advance and stored for about a day in the cold.
Two kilograms of my bell pepper, remove the stalks and seeds and cut each pepper into 4-6 parts.
Pour 1 liter of water into the pan, bring to a boil, add 100 grams of sugar, 1.5 tablespoons of salt, 100 grams of 9% vinegar and 100 grams of vegetable oil. Lay half of the prepared pepper. If desired, add 1-2 hot peppers. Bring to a boil and cook for 3-5 minutes.
We shift the pepper from the marinade into a 3-liter jar. Put the remaining pepper in the marinade, cook for 3-5 minutes, add to the jar.
Fill with the remaining marinade, let cool and clean in the refrigerator. After 2-3 days, ready pickled peppers can be served with fresh bread, as an appetizer for meat or fish.
Pepper in oil for the winter - a simple and tasty recipe for harvesting vegetables. It has been used for decades. This method of preservation allows you to save all the useful qualities of your favorite product and prepare incredibly tasty snacks for the winter. There are many different recipes for canning vegetables, let's look at the best of them.
The fresh product contains many vitamins and minerals, such as: potassium, vitamin C, sodium, vitamin B, phosphorus, magnesium, iron. During conservation, the bulk of these beneficial substances is preserved.
Canned peppers also contain fiber, alkaloids, and proteins. It is a low-calorie product, so you can use it without harm to your figure. However, one should be careful with vegetables canned in olive oil - the caloric content of such products is much higher.
It also helps to reduce pressure, dilute blood and normalize the digestive tract.
Preparing pepper in oil for the winter is easy and effortless. To do this, it is enough to observe the following recommendations:
Pepper is a very healthy and tasty product that must be consumed throughout the year, and not just in the summer. Unfortunately, not every housewife can afford to buy fresh vegetables in the winter or fill them with a freezer.
In this case, conservation is the best way to solve this problem. It is stored for a long time, and the vegetable retains its beneficial qualities. We have selected for you the most popular and easiest to implement recipes for seals in oil for the winter.
This recipe is notable for its simplicity, it is prepared from products that any housewife always keeps at hand. You will need the following components:
Cooking:
Important! Banks must first be washed well with soda and sterilized, otherwise preservation may deteriorate.
Components:
Cooking Technology:
The taste is sweet, as in lecho, but cooking it is much easier. For cooking, you need such components:
First prepare the peppers. They are washed well with water, cut in large pieces. Then set to marinade. To do this, it is necessary to pour the juice from the tomatoes into a container, cover with salt, sugar, put cloves and bay leaf. Bring the solution to a boil. Then add 9 percent vinegar and vegetables to the juice, boil for about twenty minutes.
Over time, remove the container from the stove, and pour the hot solution into sterilized jars. Close with caps, turn over, cover with a winter jacket.
For cooking you will need:
We prepare the ingredients - wash them, clean, cut. We cut the main component into slices, chop the parsley and garlic. In the container we mix running water, granulated sugar, fine salt, olia. Bring to a boil over low heat, only then add vegetables to the liquid, boil for ten minutes. Pour into banks, sterilize for twenty minutes. Roll up, turn over, cover with a winter jacket.
A fairly simple recipe for pickling hot pepper for the winter. To cook it with vinegar, you do not need much time and effort, but once you try it, you will use this recipe constantly.
Ingredients:
Cooking:
The combination of Bulgarian and sweet pepper with honey and coriander gives an incredible taste. The vegetable turns out to be sweet, crispy, with barely noticeable sourness.
Components:
Cooking Technology:
The vegetable in the honey marinade is ready.
Stuffed pickled peppers are a fairly simple, inexpensive, hearty and extremely tasty dish. It is convenient to cook it not only in summer, with fresh vegetables, but also in winter. Therefore, the hostesses fill their freezers with vegetables every crop. But if there is no place in the freezer, and so you want to pamper your relatives with fragrant stuffed pepper in the winter? Then the recipe described below will come to your rescue.
Components:
Cooking Technology:
You will need:
First, let's get tomato juice. To do this, the tomatoes must be washed well, cut, squeezed through a juicer and put to cook for twenty minutes. Onions are cut into rings, pepper in small squares. Add onions, sugar, salt and spices to the tomato marinade.
Five minutes later, lay the pepper and leave to marinate over low heat for another five minutes. Add garlic, pour into jars. Banks must be well closed to prevent air from entering.
Components:
Cooking:
To prepare this recipe, a whole product is used, it does not need to be cut, so it takes much less time to conserve.
Ingredients:
Cooking:
From all of the above, we can conclude that this canning for the winter does not require special effort and money.
You can cook it at home, using improvised means. But the result will exceed all your expectations, the snack will turn out to be excellent, able to please not only your loved ones, but also guests suddenly arriving.
For pickling, choose fleshy, juicy vegetables: this will make the workpiece tastier. And so that they are also beautiful, use pepper of different colors.
After seaming, the cans need to be turned over, wrapped with some kind of thick warm thing and left to cool completely.
Pepper turns out incredibly fragrant, moderately sweet and very tasty.
Such peppers are pickled especially for stuffing. Just remove the vegetables from the jar, arrange them on them and cook the dish as usual.
The ingredients are designed for a 3 liter jar.
Peel the seeds and stalks. Cut off the tops so that later it is convenient to stuff the vegetables.
Put the peppers in a clean jar. To fit more, insert them into each other. Pour boiling water into the jar to the brim, cover and leave for half an hour.
Pour the infused water into the pan and add salt and sugar. Bring to a boil and cook another 2 minutes.
Pour vinegar and boiling pickle to the peppers and roll up the jar.
Honey makes pepper even sweeter, aromatic and tastier.
The ingredients are designed for 3 cans of ½ liter capacity.
Peel the seeds and stalks and cut along the long strips.
Pour water into the pan, add honey, oil, vinegar, salt, black pepper and cloves. While stirring, bring the marinade to a boil over high heat.
Put the peppers in a saucepan, mix and bring to a boil again over medium heat. Then reduce it and cook another 3-4 minutes. Peppers will remain slightly crispy. But if you cook another couple of minutes, they will become softer.
Arrange vegetables in sterilized jars. If marinade gets inside, return it to the pan. Bring the liquid to a boil, fill it with peppers and cover with lids.
Put a cloth on the bottom of a clean pan and put peppers there. Pour warm water into the pan so that it covers the banks on the shoulders. Bring the water to a boil over low heat, sterilize the jars for 15 minutes and roll up.
To prepare this delicious snack you do not have to spend a lot of time and effort. The main work will be done for you.
The ingredients are designed for 2 cans of ½ liter capacity.
Peel the stalks and seeds and cut each vegetable in half or in quarters. Cover the baking sheet with foil and spread the oil over it.
Put the peppers on a baking sheet and place in the oven preheated to 220 ° C for 30–35 minutes. If the vegetables start to burn, mix them gently. Remove the baked peppers from the oven and leave for a couple of minutes to cool slightly.
On the bottom of each sterilized jar, lay 3 peas of black pepper, 2 sliced \u200b\u200bcloves of garlic, 1 teaspoon of salt and 2 tablespoons of sugar and vinegar.
Put the peppers in jars and pour boiling water to the brim. Roll up the jars and shake gently to dissolve the seasonings.
The highlight of this already original snack is that the vegetables are pickled in tomato juice.
The ingredients are designed for 4 cans of 1 liter.
Cut off the tops of the peppers and remove the seeds. Thinly chop cabbage and grate carrots on a coarse grater.
Mix cabbage, carrots and 1 tablespoon of salt. Remember with your hands and leave for 15-20 minutes. Then start the peppers with the vegetable mixture.
Pour tomato juice, vinegar and oil into the pan and add salt and sugar. Bring to a boil over high heat. Put stuffed peppers in another pan and pour boiling marinade.
Bring to a boil, reduce heat and simmer for about 20 minutes. Put peppers in sterilized jars, fill with marinade and roll up.
Among the whole summer fruit and vegetable variety, sweet Bulgarian pepper occupies a worthy place. This is, frankly, an honorable place. Many vegetable snacks and salads for the winter can not do without this bright beautiful, tasty and very healthy vegetable. Bulgarian pepper is good, both in the composition of numerous dishes, and in splendid isolation. So, many housewives love to pickle bell peppers for the winter. There are many recipes for pickled bell pepper, it is pickled in tomato juice, with honey, with hot pepper, along with cucumbers and zucchini. We offer a very simple and quick recipe for sweet and sour pickled sweet peppers in vinegar marinade.
Taste Info Other blanks
You can marinate both Bulgarian pepper of one variety, and different varieties in one jar. The same can be said about color: you can preserve a vegetable of one color (preferably red), or you can create a whole color palette. I prefer the second option, so for this recipe I collected different peppers.
Cook the peppers. 
We extract the seed core from the vegetable and cut the fruit into small strips.
As for the size of the strips, we focus on making the pepper convenient to eat. 
For the marinade we will need: sugar, salt, vegetable oil (sunflower), vinegar, black pepper and peas. You can add garlic, but this is not an obligatory ingredient. 
Pour water into a bowl or pan, add vegetable oil, sugar and other ingredients. 
Put the pepper there too. Put on fire and blanch pepper for 5-6 minutes in boiling water. 
Pepper will fade and take a more compact position in the bowl. 
We will process the banks with steam, boil the lids. 
We decompose the bell pepper into cans, pour the marinade, which remained in the bowl. 
We cover the jars with lids and put them sterilized in a water bath. To do this, you can use a spacious pan, the bottom of which is covered with a linen napkin. 
We sterilize half-liter jars in boiling water for 15 minutes, then roll up the lids with a key. Banks are turned over and left in this form for 2-3 hours. 
Here we have got such pickled pepper, this dish is prepared easily and simply, to taste the peppers are obtained with a sweet and sour pleasant taste. 
Teaser network
This funny name is simply explained: in the recipe peppers of three “traffic light” colors are used, that is - red, yellow and green. Thanks to this, the jars with ready-made salad look especially elegant. You, of course, can take just plain fruits ... But then this preparation for the winter will turn out to be the most ordinary in appearance. And from different peppers (and even if you connect imagination, and not just throw pieces of vegetable into jars, but shift them in colored layers), you will get conservation, which will not be embarrassing to put on the most luxurious holiday table. And besides, this salad is very tasty for the winter. Give it a try!
On 2 floor liter jars:
So, first you need to wash the pepper, divide each vegetable into 4 parts (if the vegetables are large, you can also 6). From each quarter you need to remove the seeds. 
In a small saucepan, bring the marinade to a boil (water, salt, sugar, vinegar and vegetable oil). For two approaches, lay pepper in it, let it cook no more
4-5 minutes (so that he does not have time to soften too much and become porridge). 
Carefully transfer the slices of pepper into prepared sterile jars (at the same time, put half a leaf of lavrushka and two peas of allspice on the bottom of each). Pour everything on top with a hot marinade. Roll up the lids, turn over and wrap up overnight. 
That's all! Personally, I got exactly 2 jars of this recipe.
Summer will fly by, you will not have time to look back, and you want to stock up on the gifts of nature for the winter, so that later you can take out particles of summer from the basement and enjoy the taste. Today we will consider how to close bell pepper marinated for the winter, recipes with photos will help you choose the best of the proposed options and stock up on tasty preservation for the winter.
Products:
For marinade:
Pure vegetable to clear of all unnecessary, divided into four long slices, and can be six. Fill the container for cooking with mineral water and put out all the other products, wait until it boils. Since there is a lot of pepper, and all at once does not fit, we dip in parts in a saucepan, cook for 5-6 minutes. The main thing is not to digest, it will be much tastier than crunchy.
In sterilized jars, add 4-5 peas of pepper, one clove and one lavrushka, a small piece of chili and a clove of garlic. Using a slotted spoon, get peppers and put them tightly in a jar. This process is a bit complicated, as the pepper is hot, so be careful. Lock with a key or screw caps. Turn over necessarily, and of course, wrap up with something warm.
Pepper for the winter is a wonderful snack, it is prepared for the winter with sugar, honey, vegetables and alone. The following recipe is simple and quick.
Products:
Peppers and peel into small slices, put all other products in a pan or other container for cooking. Immediately lower the vegetable and blanched in five minutes. Put the prepared pepper in clean jars, lay out multi-colored slices, (it will look nice), pour the marinade. Sterilize in a water bath for 15 minutes. Close and put upside down in a warm place.
Products:
In an enameled bowl, bring to a boil all the products for the syrup, except for vinegar, which should be added at the end. Cut the vegetable into four parts, keep in boiling water for 2 minutes, in another container. Take out using a slotted spoon and lower it into a dressing, which is kept on low heat, boil for five minutes no more. In clean jars, put soft peppers, you do not need to tamp hard. Fill jars with a yushka and close with a key.
Mix all the products for the marinade and put on fire. Pepper to clear of all unnecessary and divide into slices, the size as you like best. Dip the parts into a boiling marinade, blanch until pepper changes color, but do not need to digest. Pack up in banks, pour brine and roll up. Put the lids down, wrap.
Products:
Exit - 6-7 cans of half-liter
Peeled peppers, cut into several parts, pour over boiling water. Boil water with salt, sugar in an enameled pan, add honey and essence at the end. In clean prepared jars per half liter, put one chopped garlic and 5 ml of boiled vegetable oil.
Put pepper in the marinade, enough to cover it with liquid. As soon as the marinade boils again, detect 3 minutes. Spread tightly in jars.
Boil the marinade, put the remaining fruits, repeat the process. Place a sprig of parsley in each jar, cover and sterilize for 25 minutes.
Wash each pepper and wipe with a towel, we will fry, so it must be absolutely dry, otherwise the oil will shoot. Spread on a large frying pan and fry on all sides. Do not impose much to make it easier to turn it over; for this, it is best to use kitchen tongs.
Slices of garlic and dill. In prepared jars (having sterilized in advance), we spread the vegetable, pour garlic and dill, add tablespoons of salt and vinegar, 2 teaspoons of sugar. Pour boiling water to the top and quickly roll up.
Products:
Fleshy, peeled vegetable, cut into pieces and put in a large saucepan. Sprinkle with salt and sugar, pour water and oil, put honey. Mix thoroughly with a wooden spoon, turn on the stove, the medium fire should be, otherwise everything will burn, and continue to work with a wooden spoon. We detect 6 minutes, do not stop turning, add vinegar. In a prepared container (glass jars) we spread hot pepper, trying to grab the yushka too. We quickly close the lids, you do not need to be reminded that they were sterilized before that. Turn over, warmly cover, leave until morning.
Products for 4 half-liter jars:
Pepper and divide into four parts. Pour water with vinegar into a saucepan, add salt and sugar to the oil and add leaves of parsley and peas. Put on the stove and bring to a boil. Now, attention, the vegetable is designed for 4 jars, so you need to divide into four servings, lay out the first portion and boil for no more than 7 minutes. Stack tightly in a jar and fill with a ladle with marinade. Roll up with a key or close with special covers. Continue in the same way with the rest of the servings.
See also: a delicious recipe.
Divide the colored peppers into strips, probably into 8 parts. Boil water in a saucepan and add the marinade products (except dill and garlic), as soon as it starts to boil again, lay out peppers that are so bright and pleasing to the eye. Cooking them for a long time is not necessary, fifteen minutes is enough. Remove with a slotted spoon and let cool slightly, otherwise all fingers can be burned. Then put it in jars, sprinkle with crushed garlic and dill. Pour marinade and sterilize for 15 minutes, cork, put upside down and wrap something.
