Recipe for sweet peppers in honey filling. Pickled honey bell pepper

01.06.202027.05.2017

Homemade preparations are a great way to diversify your family's daily menu. Almost every housewife knows how to pickle cucumbers and tomatoes, so why not try new recipes, for example, canned Bell pepper in honey filling for the winter?

Honey is an excellent natural preservative, it will not only keep home-made preparations from the development of microbes, but also give the pepper a wonderful sweetness and delicate aroma. Exist various recipes snacks: from hot pepper, sweet or Bulgarian - choose any, you will definitely like it!

To make peppers in honey marinade delicious, choose only natural bee honey. It is best to use liquid flower or linden, but if it is already candied, it does not matter, you just need to heat it in a water bath for a few minutes, and it will regain its plastic, viscous consistency.

Whatever recipe and variety you decide to use - hot chili or sweet bell pepper- choose fresh fruits. Be sure to sort the peppers, remove old, spoiled or stale ones. Then rinse thoroughly and remove the seeds and stalks. Large fruits can be cut into 2-4 parts, and small ones can be preserved whole.

The recipe for sweet bell peppers in marinade is a real find for those who want to try something new.

You will need:

1 kilogram of sweet bell peppers (traditionally, red is chosen for blanks, but orange, yellow and green fruits are also suitable);
5 tablespoons of honey;
half a glass of boiled water;
half a glass of 9% vinegar;
1/2 cup refined vegetable oil;
1 spoon of sugar;
1 teaspoon of salt;
spicy allspice peas.

Combine all marinade ingredients in a deep saucepan and bring to a boil over moderate heat. Peel the washed vegetables from seeds, stalks and cut into plates, and then dip into the boiling marinade 5 minutes after boiling. After that, the fire must be reduced to a minimum.

Boil peppers in a honey marinade until the fruits begin to lose color (at this time, jars and lids can be sterilized). Then you need to get the vegetables with a slotted spoon and arrange them in jars, and then pour boiling marinade over them. Roll up the jars, wrap them up and leave for a day - the canned bell pepper in honey filling is ready.

Pickled Peppers with Honey and Garlic

Another simple and delicious recipe- sweet pepper with honey and garlic. To make honey pickled peppers, you will need the following ingredients:

2 kg of sweet peppers;
200 ml of boiled water;
2/3 cup honey;
1 glass of refined vegetable (sunflower or olive) oil;
1/3 cup vinegar 9%;
50 grams of fine table salt;
4 peeled garlic cloves;
hot pepper - 1-2 small fruits.

Subsequence:

Blanch the peppers in water for 5-7 minutes until it becomes soft, but has not yet lost its elasticity.
We drain the water.
For the marinade, mix all the other ingredients, bring to a boil over moderate heat and immerse the blanched vegetables in the boiling marinade.
Boil the peppers in honey marinade for 4-5 minutes, then take them out and place them in jars, gently compacting the layers with a spoon.
Pour the preparations with marinade so that all the fruits are covered.
Then you can roll up the jars - Bulgarian pepper with honey is ready!

Bulgarian pepper with honey and basil

Recipe from Italian chefs - pickled bell peppers in honey sauce with basil. To prepare it you will need:

6 kg of Bulgarian peppers;
1 glass of table vinegar;
250 ml of olive oil;
125 g of honey;
basil leaves - about 40 grams per jar;
1 liter of boiled water;
200 g of sugar;
hot allspice peas, laurel, garlic.

Subsequence:

We clean the peppers, cut them and put them in jars along with basil leaves and garlic cloves.
We mix the remaining ingredients in a deep bowl and bring to a boil (it is better to add oil after boiling).
Boil for 7 minutes, and then pour into jars.

Honey pepper with carrots and parsley

The recipe for a fragrant appetizer of peppers with vegetables and honey will certainly be appreciated by your family.

5 kg of peeled cut pepper;
200 g of greens (parsley, tarragon, cilantro, basil, dill);
0.6 kg of finely chopped garlic;
1 kg finely chopped carrots;
1 glass of honey;
litere of water;
1 st. a spoonful of salt;
oil for frying vegetables.

We prepare a snack in several stages:

Saute garlic and carrots in a little oil.
Put the vegetables in a deep saucepan, mix them with frying, add water and bring to a boil over moderate heat.
Salt the boiling marinade and add honey, cook for 20 minutes over low heat.
Toward the end, add greens, cook for a couple more minutes and remove from heat, pour into jars and roll up.

Today we are preparing one of my favorite pepper preservation recipes - pickled peppers with honey for the winter. The recipe was obtained in my student years, through an honest exchange.

My mother once brought me to Odessa my favorite pickled bell pepper, which we called the “explosion package” in the family. This pepper was prepared in such a spicy dressing which fully justifies its name. My classmate, a Bulgarian from Izmail, really liked the recipe. He asked his mother for the recipe for an “explosion package”, and, in gratitude, he brought me a jar of sweet pickled peppers. Pepper impressed me very much, I was surprised that there is honey in the composition.

I still, every year, cook this wonderful pickled pepper for the winter in sweet filling. I don't do it much, but I do.

There were times when, due to the lack of honey, it was necessary to replace it with sugar. I can say that the replacement, if not equivalent, is quite worthy. In general, those who have tried this pepper will understand me, and those who have not tried it, I highly recommend starting right this season.

Bulgarian sweet pepper - 2 kg
Water - 1 glass (glass volume - 200 ml)
Honey - 2/3 cup (or sugar - 1 cup)
Refined vegetable oil - 1 cup
Vinegar 9% - 1/3 cup (6% - 1/2 cup)
Salt - 50 g
Garlic -4 cloves
Hot pepper - 1/2 pc. (medium size)

Pickled peppers with honey for the winter

Tips to make pickled peppers with honey a success:

First of all, I want to advise you to choose a large thick-walled pepper for this recipe, preferably red or yellow.

It is necessary to withstand the time of heat treatment of pepper, most importantly, - do not digest his.

Peppers need to be washed and the middle with seeds and partitions removed. Cut the peppers into two or four parts (depending on the size of the fruit).
Then everything is simple: we need to sterilize the jars and lids, blanch the pepper in water, then soak it in the marinade and roll it up. To optimize and speed up this process, you need to sterilize the jars in any way that you like or suits. You can read more about this.
We put two pots on the stove. We will blanch in one, marinate in the other. You can blanch the peppers by placing them in a colander, and then lowering them into boiling water. I use the deep fryer that came with the Redmond multicooker. Somehow it so happened that I had this deep fryer lying idle for a long time. In the slow cooker, I don’t “deep-fry” - I feel sorry for my miracle saucepan. 🙂 But for pickled peppers, or rather, for blanching it, a deep fryer is suitable.
Preparing Peppers for Blanching

It fits in any pan, the handle is removable, you can remove it and cover the pan with a lid without any problems, take out the pepper and transfer it to the marinade - it is also very convenient.
Blanch the pepper until it loses its density, but remains elastic. I timed the time several times, and so, for fleshy peppers, 5-7 minutes are enough with a slight boil. I do a simple test: I try to bend a piece of pepper in half. He should give in, but reluctantly :). When I realize that I almost bent it - blanching ends.
For the marinade, mix all the marinade ingredients in a saucepan or cauldron: water, oil, vinegar, honey and salt. Honey can be replaced with sugar. The amount of honey and "recalculation" into sugar, which I gave in the recipe, was selected "for myself" from several attempts. The marinade turns out to be quite sweet, and the pepper has a pleasant rich, spicy-sweet taste with a slight sourness. If you like it to be more “vinegar”, reduce the amount of honey, and add vinegar. We all love pickled peppers in a sweeter filling, and my husband's brother is more sour. For him, I specially make a couple of jars with a more intense “vinegar” taste.
Bring the marinade to a boil and put the prepared pepper into it so that the marinade covers it completely. Boil over low heat covered for 4-6 minutes. Pack the peppers tightly into the jars, carefully but carefully compacting the layers with a spoon.
Sealing a jar of pickled peppers

I use jars of small volume 0.5-0.7 liters. It is convenient with them in the winter - I took it out, opened it, ate it. In each jar, add 1-2 cloves of garlic and a piece of hot pepper. We fill the banks to the top. I usually have 4 medium-sized peppers in one half-liter jar, i.e. sixteen quarters. If necessary, add 1-2 tbsp. spoons of marinade and roll up jars.
We cover our hot preservation with a blanket and leave to cool completely. Pickled peppers with honey are ready for the winter. It keeps well. At least I didn't have any problems with it.
Cook with pleasure and delight your loved ones with your favorite dishes.

Discussion: 10 comments

Oh, pepper, we love it and I marinate it a lot 🙂 I think that a two-liter jar with such a snack will always quickly disperse, not like a 0.5 jar 🙂
Lena, a very beautiful pepper, I have not tried it with honey, but with granulated sugar I marinate, there were no problems with its storage either, everything is always perfectly preserved.

And I also make it a little easier, I just put the pepper in cold water, bring to a boil and scatter everything in jars. And then in this water I already cook the marinade and fill it with peppers in jars. Everything is simpler, although everyone has their own ways, I’ll take note of your Lena, because. I also planned to roll up jars - 3-10 more peppers 🙂

delicious pepper comes from this recipe. I often marinated gogoshars with honey - this is a kind of sweet pepper, they are fleshy and round. Very tasty.

Yes, gogoshars and I have a lot of respect :). Very tasty with them, all recipes for pickled peppers are obtained. I also made spicy ones with them, I also liked it.

Reply

I immediately blanch the pepper in the marinade in portions. The readiness of pepper is determined by the change in color. But now I will also bend the pepper. In general, I have never marinated with honey, but I also make sweet peppers.

Elena, hello! Since childhood, I have vivid memories of my mother's preparations, or rather about the process. He and a relative gathered at our place, dad brought a truck full of vegetables, which were loaded into a bathroom with water (and everything did not fit in one bath). And it seemed to us little ones that they were on their feet for several days, and we just ran around picking currant leaves in the gardens. In our odnushka, work was in full swing, everything was steaming, boiling, gurgling, it smelled delicious)) ... The hard years have passed, these autumn days have gone down in history, my mother rolls up the cans to a minimum. And I always thought "I never." But I got my own house with a greenhouse, and a couple of simple recipes from my grandmother. I did… Hmm, nothing complicated! And then I came across your blog. Ostap suffered! This fall, I made so many yummy things! The family is in shock, mother and grandmother are proud, friends gobble up. Thank you so much Elena, you have inspired me so much! And I'll be back to work next fall!

Even the name of the recipe sounds nice and delicious! I confess that I have not tried such pickled peppers yet. In general, a good combination is bittersweet ... As in the song, “bitter-sweet taste of love” ...

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

Ingredients:

3 kg sweet fleshy pepper

For 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 cloves

How to cook pickled peppers with honey:

First of all, we will wash and sterilize the jars and metal lids for preservation. Then wash the sweet pepper with thick walls, cut it in half and remove the seeds. If desired, vegetables can be cooked whole, in which case more cans will be needed for preservation.

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

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

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

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

Carefully take out jars with blanks from boiling water and immediately roll up our pickled peppers with honey using a canning machine.

Vegetables

Description

Bulgarian pepper with honey for the winter- luxurious winter preservation, which has a very gentle exquisite taste and just as pleasant appearance. Close up such an appetizing peppery appetizer for winter period elementary and completely unproblematic. The main thing is to have all the ingredients necessary for this and keep this simple recipe with photos and step-by-step instructions on hand all the time.

Canned bell pepper prepared according to this recipe turns out so tasty and incomparable only thanks to the honey marinade. Therefore, to prepare such a snack at home, it is recommended to use only natural bee honey. In addition, honey that has long been candied is also suitable for this recipe. However, in this case, the candied honey delicacy will simply need to be melted in a water bath, after which the honey will be ready for further use.

In order for the bell pepper marinated in honey to be pleasant not only in taste, but also in appearance, it should be approached with imagination in canning. For example, if you prepare such an amazing preparation for the winter not from one color of peppers, but from two or three at once, then pickled pepper appetizer will look much more appetizing and expressive.

So let's get started the best recipe pickling bell peppers for the winter!

Ingredients

Steps

To make it convenient and easy to cook pickled pepper billet at home, it is recommended to pre-prepare all the ingredients required for cooking.

You should also immediately bring to the desired state and Bulgarian pepper. It must be washed, dried, separated from the seeds and divided into quarters..

No less important is the process of sterilizing jars. The further fate completely depends on high-quality sterility. canned snacks. We use a method proven over the years and process the jars in the oven. To do this, the oven must be preheated to one hundred degrees. Sterilization time is twenty minutes.

Lids also need to be processed. First, wash them, and then boil them for ten minutes.

In sterilized jars, place bay leaf, cloves, as well as black and allspice. The amount of these ingredients is calculated for one jar of 750 g..

We are preparing the marinade. In a deep container, we will connect the following components: sunflower oil, Apple vinegar, water and honey. Mix all the ingredients and measure the resulting amount of liquid. For one liter of this marinade, add 60 g of salt. Put the marinade on the fire and bring to a boil.

In small portions, send quarters of bell pepper to the boiling marinade and boil the appetizer for four minutes.

Pack the boiled pepper into the prepared jars. Bring the remaining marinade in the pan to a boil and pour into jars with a pepper snack.

When all the jars are filled, we will send them for re-sterilization, the time of which should be twenty minutes. After, we roll up the blanks with lids.

Delicate bell pepper with honey for the winter is ready and now he is in that magical state when he can conquer everyone with his divine taste.

Bon appetit!

Bulgarian pepper with honey is one of the most delicious and necessary meals on the winter table. It will nourish the body with vitamins and remind us of a wonderful summer, warming the soul with the warmth of wonderful memories. This pepper in our family is prepared in two ways.

Bulgarian pepper with honey Recipe 1.

Ingredients:

Bulgarian pepper (sweet) - 5 kg;
Garlic - 2 head;
Vegetable oil - 1 cup;
Water - 3 l;
Vinegar 9% - 1 cup;
Salt - 1.5 tbsp. spoons;
Black peppercorns - 5 pcs;
Honey - 1 glass;
Allspice - 5 pcs;
Bay leaf - 5 pcs.

Method for preparing bell pepper
Thoroughly wash and clean peppers and garlic from partitions and seeds. Then wash everything well and let it dry. Pepper cut, lengthwise, into quarters. Well-washed jars must be sterilized. Boil water in a wide, deep saucepan, add vegetable oil, honey, vinegar, salt, pot pepper, bay leaf, garlic. Then mix everything well and boil. Dip the peppers into the boiling marinade. Drown the pepper slices in the salamur so that they are completely immersed in the liquid. Boil after boiling over low heat for 5 minutes. Until the pepper is soft. Look, just don't digest it.
Then carefully spread the pepper with a spoon in layers tightly into jars and pour the marinade, roll up and turn the jars over. Wrap them well until they cool.

Bulgarian pepper with honey for the winter - Recipe 2.

Ingredients:

5 kg of sweet (Bulgarian) pepper;
1 glass of honey;
2 glasses of vegetable oil;
1 liter of 6% vinegar;
1 spoon of salt;
5 pieces of bay leaf;
10 black peppercorns;
2 heads of garlic.

How to prepare bell pepper:
1. Wash the fleshy sweet pepper (preferably red), clean the middle well and cut into 4 parts. Peel the garlic and chop coarsely.
2. In a wide saucepan, mix vinegar, vegetable oil, honey, bay leaves, salt and black pepper. If 6% vinegar is not available, dilute 650g of 9% vinegar with 350g of water. Then he will put everything on fire, and boil salamur.
4. Throw pepper slices into the boiling salamur for 3-5 minutes. Mix thoroughly several times.
5. Then remove the pepper with a slotted spoon, without turning off the fire, and tightly, carefully place in prepared, sterile jars.
6. Pour boiling salamur and roll up with sterile lids. If you blanch the pepper in portions, then you need to sterilize the jars for 5-7 minutes. And then roll up
Bon appetit!