How to cook pickled bell peppers

Pickled Italian Peppers

Pickled sweet pepper

Delicious pickled sweet peppers in thin slices, prepared according to an Italian recipe. Good with meat (especially fatty) and fish, fried potatoes, on a sandwich bun, in salads instead of pickled mushrooms or cucumbers, or on its own as an appetite awakening appetizer! It is very spicy, you can’t eat much, who just wants the usual marinated at the end of the recipe - the composition of a weaker marinade.

Composition and proportions

for 4-6 cans of 0.25 l

Pepper (red and yellow) - 1.5 kg;
Sugar - 125 g;
Salt - about 50 g (2 tablespoons without top);
Apple cider vinegar 5-6% - 1 l.

Those who like very spicy can add 1 pod or half a pod of hot chili-type pepper along with sweet pepper. It will saturate everything around with its pungency. But keep in mind that the marinade is quite spicy due to vinegar and. it seems to me that it is not worth making it even sharper and sharper.

Sweet bell pepper

How to cook pickled bell peppers

Prepare everything for canning: Rinse and sterilize jars and lids. Wash the pepper in cool water, dry, remove the stalk and seeds.
cut pepper thin long strips, approximately 0.5-0.6 cm (first into quarters, then each into thin stripes).
Boil peppers in marinade: Combine apple cider vinegar, salt and sugar in a saucepan. Bring to a boil over low heat, stirring. When the salt and sugar crystals dissolve, add pepper. Cover and cook for 15-20 minutes (at 15 minutes, check if the pepper is slightly softened and elastic, turn off, ready. If still hard and straight, cook for another 5 minutes. The time depends on the properties of a particular pepper). We do not need the pepper to be overcooked, it just needs to soften slightly so that it fits easily into the jar without breaking.
Separate pepper and marinade and cool everything: remove the pepper from the marinade, dry either on a towel or in a colander. Wait for the pepper and marinade to cool (this is about 1 hour or a little longer).
fill jars: put pepper in jars (it is better to take small ones, 250 ml each, so that in winter an open jar is not stored for a long time, but they are quickly eaten). The level of the pepper should not reach the edge of the jar 2 cm. Pour the marinade in which the peppers were boiled. The marinade should not only cover the peppers, but also be 1 cm higher. Gently shake the jar or use a boat to release air bubbles formed inside the jar.
Sterilize: line the bottom of a wide pan with a clean cloth (so that the jars do not slip). Put the jars, cover them with iron lids or (do not twist, just cover). Top up with cold water (up to the shoulders of the cans). Bring to a slight boil and sterilize jars 0.25 ml - 15 minutes, 0.5 l - 20 minutes.
close and store: remove the sterilized snack from the water. And close the lids with which the jars were covered. Store in a dry place away from sources of heat and light (better in the basement or refrigerator or in a cool pantry, refrigerator under the window) in for approximately 3 months. Consume later 2-3 weeks after preparation (appetizer will reach readiness).Once opened, store in the refrigerator and eat within 3-4 days.

Cut the pepper into long strips 0.5 cm wide

All peppers cut into long strips

We spread the pepper in a boiling marinade. At first, the marinade will not cover the peppers, but after a couple of minutes, the marinade will be enough. I stirred gently a couple of times. It is necessary to cook in the marinade under the lid.

The pepper is dried in a colander. It drains quickly, you can transfer it to cool in a bowl

The pepper is cold. After about an hour, it will cool down, then you can put it in jars and sterilize.

Pour marinade over peppers in jars. After pouring, carefully run a tablespoon along the inside of the jar to release any air bubbles.

Peppers marinated before sterilization.

Jars of pickled sweet peppers

Jars of pickled peppers according to a recipe from Italy

Softer taste - pepper marinated in oil

If you want to get a less spicy version of pickled peppers, then you need to cool (do not remove) it directly in the marinade. Then scoop out with a holey spoon and arrange in jars. Pour vegetable sunflower (refined deodorized) or olive (who has it in abundance). And sterilize in the same way as peppers in a marinade.

Or you can pickle pepper strips in a weaker solution of vinegar (it seems to me that this is much more beneficial for the stomach. Blanch it in vinegar with the following proportions:

Water - 1 l;
Sugar - 3 tablespoons;
Salt - 1-1.5 tablespoon - you must try, you may want not 1, but 1.5 tbsp. l.;
Apple or table vinegar 6% - 250 ml. If you have 9% vinegar, then take 160 ml.

Replacement of vinegar

If you do not have apple cider vinegar in this amount, then you can add regular table vinegar. Just pay attention to the percentage of acetic acid. In apple cider vinegar, it is 5-6%, and table cider vinegar, usually 9%. Therefore, vinegar 9% must be diluted with water (for example, take 1 cup of vinegar 9% and add about 0.5 cups of water.

I had more pepper, therefore, I give proportions for 2 kg of pepper:

For 9 jars with a capacity of 150 to 250 ml

Sweet bell pepper - 2 kg;
Apple cider vinegar - 1.25 l (1 l + 1 glass);
Sugar - 150 g;
Salt - 65 g (2 tablespoons with a slide + 0.5 teaspoon).