Pickled peppers with honey. Peppers in honey for the winter: recipes for delicious preparations Honey pepper recipe for the winter

Calories: Not specified
Cooking time: Not specified

bell pepper in their own way useful qualities can give a head start to many vegetables. And even citrus fruits contain less vitamin C than red bell peppers. Therefore, every housewife is simply obliged to prepare such a gift of nature for the winter. There are many methods of preparation, but the most familiar to us is pickling.
Today I propose to replenish my piggy bank and prepare peppers in honey filling for the winter, see the recipe with photos below. The pepper turns out crispy, sweet, with a light garlic aroma. And if you add fragrant buckwheat or sunflower honey to the marinade, then the stunning honey smell of the dish is guaranteed. The appetizer goes well with any fish dish. Honey pepper can also be added to salads and stir-fries. And if you marinate whole peppers, then in winter you can stuff them with meat or vegetables.
I prepared pickled peppers with honey for the winter using a slow cooker, but if you don’t have this miracle saucepan, then the dish can just as easily be made on the stove, in a large saucepan with a capacity of at least 4 liters.

Ingredients:
- sweet pepper– 1.5 kg,
- garlic – 2 small heads (or 1 large),
- allspice peas – 3-4 pcs.,
- coriander (beans) – 7 -8 pcs.

Marinade:
- water – 0.5 l,
- granulated sugar– 1.5 tbsp.,
- salt – 0.5 tbsp.,
- honey – 2 tbsp.,
- sunflower oil (flavorless) – 3 tbsp.,
- vinegar – 3 tbsp.

How to cook with photos step by step

First of all, prepare the marinade. Place honey, sugar, salt, vinegar, sunflower oil, coriander and pepper in a saucepan.




Fill the components with water. If you are cooking peppers in a slow cooker, then set the “Multi-cook” mode to 120 degrees and 30 minutes. It is during this time that the pickled peppers will be ready. If you plan to cook the marinade on the stove, then turn on moderate heat.




While the marinade is preparing, cut the bell peppers lengthwise into strips. I usually cut the fruit in half and remove the seeds. Then I cut each half into 2 or 3 parts, depending on the size of the pepper. But to marinate whole peppers, then each one needs to be carefully pricked with a toothpick in several places so that the integrity of the fruit is preserved during heat treatment.






Place the peeled garlic cloves into the boiling aromatic marinade, followed by the chopped pepper. Boil no more than 5 minutes from the moment of boiling. For fleshy fruits, the time can be slightly increased.




Fill pre-sterilized jars to the top with hot pepper. Place the garlic in jars too.




Boil the honey brine for 2 minutes, then pour it into jars of vegetables and seal them tightly with metal lids.






Cover the pickled peppers with honey for the winter with a blanket until completely cooled, then put them in the pantry for storage. It’s also easy to prepare and

There are many options for this preparation: some prepare the simplest marinade, others add carrots, tomatoes or other vegetables to the peppers... And I discovered a recipe for bell peppers with honey for the winter. A friend told me about it, and at first I was skeptical about this combination. Seeing my wariness, my friend gave me a jar so that I could be convinced that this was an excellent preparation.

Having tried it, I immediately asked for the recipe: I really liked this bell pepper with honey for the winter. It is very simple in terms of preparation, but very interesting and bright if we talk about the taste of the finished preserve. Sweet, aromatic honey in the company of spices makes bell pepper simply magical! Both your family and guests will definitely love it - this is an excellent appetizer that is suitable for any formal feast.

Ingredients:

• 3 kg bell pepper;
• 1.5 liters of water;
• 250 ml vegetable oil;
• 2 tablespoons salt;
• 125 ml 9% vinegar;
• 1 cup (250 ml) honey;
• 14-18 peas of allspice;
• 8 – 10 clove buds.

The weight of pepper removed from seeds and stalks is indicated. This quantity of ingredients yields approximately 4 liters of preserved food. The yield of the product is very approximate and depends on the size of the pepper pieces. If the peppers are small (Moldova type), they can be preserved whole by cutting off the tail. But much fewer of these peppers will fit in a jar.

How to cook bell peppers with honey for the winter:

For canning, choose thick-walled red and yellow peppers, regular in shape, not crushed or spoiled. We wash the peppers in running water and cut them in half lengthwise. We cut out the stalk, remove the seeds and partitions. Cut very large peppers in half again (you will get a quarter of the pepper).

Prepare the marinade. Pour water, vegetable oil into a wide saucepan, add salt, honey, peppercorns and cloves.

Place the pan on the heat and bring the marinade to a boil over high heat. Pour in vinegar and stir.

Add the prepared pepper, cover the pan with a lid and return to the heat.

Bring the marinade to a boil. Then carefully stir the peppers, reduce the heat and blanch for 3 minutes. During this time, carefully stir the peppers a couple more times so as not to damage them - they should warm up evenly during blanching and be saturated with the marinade.

Carefully place the finished peppers into pre-sterilized, wiped dry jars. We do not compact the peppers so as not to damage them.

Place the pan with the marinade on high heat, bring it to a boil again and pour in the peppers. Cover the jars with peppers with lids.

We line the bottom of a wide pan with a napkin, place jars of peppers and fill with warm water, slightly short of the neck of the jars. Place the pan on the fire and bring the water in it to a boil over high heat. And, having slightly reduced the heat (so that there is no too rapid boiling), we sterilize: half-liter jars for 10 minutes, liter jars for 15-20 minutes.

Bell peppers are the love of my life. These bright, radiant fruits filled my heart in early childhood. When I cook something (and the season of peppers is open), I add them wherever I’m lazy: in stews, soups, various salads, and even in omelettes 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, delicious, you can swallow your tongue! The jar produces a sweet play of colors and it’s not surprising that it’s sweet, since the pepper is prepared with honey. This is a great snack for every day or for a celebration. It is better to take small fruits, of course without damage, and for beauty, put colorful vegetables (red, yellow, green, orange...) in the jar. Any novice housewife can make this appetizer from peppers, since canning does not require sterilization.

Peppers with honey for the winter, pickled

pepper recipe with honey for the winter

Despite the fact that some vitamins from peppers disappear during pickling, we still get great pleasure from their taste and aroma. During the cold winter season, pickled peppers with honey go perfectly with other dishes!
The recipe is quite easy to prepare, and the preserves keep well in the pantry for a whole year. If you like to make preparations in a slow cooker, recommendations for it will be given.

Ingredients:

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

For the marinade:

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

Cooking process:

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

We also put the peeled garlic here.

And there’s allspice, you can’t do without it – it’s a magical aromatic spice for all preparations.

Place on the stove and bring to a boil. And in the multicooker we turn on the “Baking” or “Soup” mode.

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

Boil our peppers in the boiling marinade for no more than 5-6 minutes until the color changes.

We sterilize the jars in advance.

Place the processed peppers and garlic into jars.

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

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

Pepper in honey sauce is ready.

Bon appetit everyone!

Thanks to Ksenia for the recipe.

The end of summer and the beginning of autumn is associated with many housewives. It is during this period that vegetables are available in large quantities at minimal prices. And some are even luckier - the harvest is home-grown, grown with their own efforts and efforts, the preparations from such vegetables are special. Well, moving a little away from the topic, we suggest you make a sunny preparation - peppers in honey filling for the winter. It’s so delicious that once you try it, you’ll want to make it every year. This pepper has a sweetish taste with subtle sour notes. It simply goes well with meat dishes, bird. This pepper can also be used when baking pizza, open pies, preparations cheese salads and much more.

- sweet fleshy pepper
- water – 1 l
- honey - glass
- apple cider vinegar– 1/2 cup
- salt - a pinch.
Note: 200 ml glass.
Cooking process



We prepare the peppers first - choose meaty varieties, thick-walled, with a sweet taste. We clean the peppers from seeds and soft membranes, rinse the peeled pepper halves under water, and dry them with a kitchen towel. Cut the pepper into strips or strips/cubes. Place the peppers in a bowl and set aside for a while.



Now take honey, filtered water, apple cider vinegar and salt. We use only apple cider vinegar, and only natural one. Ordinary table vinegar is not suitable here; it will only spoil the entire preparation with its pungent smell and taste. So, bring the liquid ingredients to a boil.



Place the peppers in and leave for a few minutes to steam a little.



While the peppers are preparing for the next process, let's take care of the jars - wash them thoroughly, sterilize them over steam or in the oven.




Now spoon the peppers into each jar and place them tightly. We bring the marinade to a boil again, just bring it, not boil it. Pour marinade over peppers.




For long-term storage We make sure to use additional sterilization of the workpiece. Don't forget to line the bottom of the pan with a thick cloth. Half-liter jars need to be sterilized for about 15-17 minutes, but for liter jars it will take at least half an hour. We begin to count down the time from the moment the water in the pan begins to boil.




Carefully, using oven mitts, remove the jars from the pan and immediately seal them with lids. The day before, throw the lids into boiling water and “cook” for about four minutes. We check the sealing, put the jars in a secluded place, always upside down and wrapping them in a “fur coat”. Within a day the pepper will have cooled down, and now the delicious pepper in honey sauce can be put away in a cool place.




I also advise you to look at the simple recipe.

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 workpiece from the proliferation of microorganisms, but also gives a sweetish taste and aroma to the main product.

To get tasty and aromatic dish It is important to select fresh natural honey. If this is not the case, a candied one, which can be successfully heated in a water bath, will do. 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 to 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 filling 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 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

Conservation raw vegetables and fruit does not pass without sterilization of 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 stand away from household appliances emitting heat. After all high temperature provokes the development of pathogenic flora, and the products may 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.