Souring is a simple and effective way of harvesting sweet and hot peppers for the winter. The product will complement the unusual taste and diversify the familiar dishes. Today let's talk about sauerkraut pepper recipes.

Selection and preparation of ingredients

For soaked, pickled peppers, not every product is suitable. The vegetable should be thick-walled, preferably not ripened, fleshy and tight. Otherwise, it softens and turns into porridge.

Did you know? Sweet pepper is from Latin America. He first came to Europe with the Spaniards in 1493. He later reached Asia.

Pickled bell pepper recipes for winter

Sweet pepper can be fermented both independently and with the addition of other vegetables.

Recipe number 1

A simple whole recipe

Recipe number 2

With cabbage

Recipe number 3

With carrots

Recipe number 4

Cold way

Recipe number 1

easily

A simple whole recipe

1 can of 3 L 30 minutes Steps 5 ingredients

• bell pepper

  2 kg

• water

  1 liter

• salt

  70 g

• sugar

  20 g

• horseradish leaves, tarragon

  taste

Nutritional value per 100 g: Calories 4 kcal Proteins 0 g Fats 0 g Carbohydrates 1 g

1. Peppers are washed, blanched for two minutes in boiling water.
2. Tightly placed in a pan, mixed with horseradish leaves and tarragon.
3. Salt and sugar are added to boiling water. It cools down.
4. Vegetable is poured with cold brine.
5. Pepper is covered with a plate on which oppression is placed on top.
6. Harvesting is left in the apartment for 4-7 days. After the vegetable is transferred to a jar and sent to a cool place.

It will be useful for you to learn how to pickle tsitsak pepper for the winter.

Recipe number 2

easily

With cabbage



1 can of 3 L 45-60 minutes Steps 9 ingredients

• bell pepper

  10 pieces.

• cabbage

  500 g

• onion

  4 things.

• carrot

  2 pcs.

• garlic

  3 cloves

• sugar

  4 tbsp. l

• salt

  2 tbsp. l

• water

  1 liter

• spice

  optional

Nutrition value per 100 g: Calorie content 57 kcal Protein 1.4 g Fat 3.3 g Carbohydrate 6 g

1. 
   The main ingredient is washed, the core is removed, blanched for two minutes. Then it folds into a container with cold water.

2. 
   Cabbage is chopped, salted, wrinkled a little by hand.

3. 
   Onions are chopped and sautéed in a frying pan in oil.

4. 
   Carrots rub on a fine grater, garlic is chopped into cubes.

5. 
   Carrots and garlic are poured into the onion and passeriruyut until the carrots are softened.

6. 
   Vegetables from a frying pan are poured into a cabbage, mixed, salted and left to soak for a quarter of an hour.

7. 
   Peppercorns tightly begin with cabbage and vertically stacked in a jar.

8. 
   Water boils, salt, sugar and spices are added.

9. 
   The cooled brine pours the vegetable. Above the can is oppression.
Important! Such a preform can be stored without brine. Pepper is put in a jar, sterilized for 10 minutes, rolled up and sent to a cool place.

Recipe number 3

easily

With carrots



2 cans per 1 liter 45-60 minutes Steps 8 ingredients

• Bell pepper

  3 kg

• onion

  500 g

• carrot

  300 g

• garlic

  10 cloves

• salt

  50 g

• horseradish leaf
• dill umbrella
• vegetable oil

  before filling the jars

Nutrition value per 100 g: Calorie content 57.9 kcal Proteins 1.5 g Fat 3.3 g Carbohydrate 6.5 g
1. The main ingredient is washed, the seeds are removed. It is laid out on a baking sheet and sent to the oven at + 180 ° С for 5 minutes.
2. The onion is chopped, the carrot rubs on a grater. These vegetables are fried until golden brown.
3. 4 cloves of garlic and a pinch of salt are added to them. Everything is mixed up.
4. This mixture begins with pepper (a few spoons in a pod).
5. In banks at the bottom is placed a leaf of horseradish, an umbrella of dill.
6. A vegetable layer is laid out, sprinkled with salt and chopped garlic. Following is a new layer. All cloves will take 6 cloves of garlic.
7. The workpiece is poured with oil, crushed by oppression and left for a day to let the juice go. Then the workpiece is moved to a place with a temperature of + 4 ° C.
Important! For this preparation, it is advisable to choose a vegetable of late varieties so that it is sweet and fleshy. It is recommended to take pods of different colors to make the workpiece look more interesting.

Recipe number 4

easily

Cold way



1 can of 1.5 L 30 minutes Steps 5 ingredients

• Bulgarian pepper

  1 kg

• salt

  1 tbsp. l

• water

  before filling

• garlic

  3 cloves

• spices

  taste

Nutritional value per 100 g: Calories 25 kcal Proteins 1 g Fats 0 g Carbohydrates 3 g

1. 
   The vegetable is washed, dried on the table.

2. 
   Salt dissolves in cold water.

3. 
   Peppers are added to the pan, alternating with garlic and herbs.

4. 
   Vegetable is poured with brine.

5. 
   It is covered with a plate and placed under oppression.

6. 
   After 2-3 days, if the brine is cloudy, the workpiece is transferred to a jar.

7. 
   Excess brine is drained, the residue is diluted with water (1: 4), boiled and poured into a jar.

Features of storage of pickled pepper

The workpiece can be stored under a nylon cover in any cool place. Ideally, this should be a cellar or pantry. Did you know? Fermentation is the main method of harvesting vegetables in the 19th century, since plant food predominated in the human diet during this period. As you can see, creating a delicious workpiece is absolutely not difficult. After spending a little time, you will get a great addition to meat dishes at your holiday table.